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Cinnamon Pumpkin Soup

Emily Kemp
  • 65 minutes
  • Serves 4

INGREDIENTS

14 3/4 oz

Carrots

3 lb

Pumpkin

1/2

Red onion, large

1 l

chicken stock, good quality

1 pinch

paprika piccante plus

1 tsp

Cinnamon

1 tbsp

Fennel seeds

2 tsp

Salt

1

Salt & pepper

2 tbsp

Olive oil

1 tsp

Cumin, ground

1 3/4 cups

Water