Soups

Baked Pumpkin Soup

1

It’s easier to control thickness of the soup when you bake the pumpkin first then add water, instead of cooking the pumpkin in water.

2
1 small pumpkin
2 sticks celery
1 onion
2 tablespoon olive oil
4 cup water
Salt to taste
Paprika, optional.
Preheat oven to 400 degrees Fahrenheit. Cut pumpkin into halves. Remove the seeds and cut into big chunks. (If the pumpkin is too hard to chop, steam for 10 to 20 minutes before cutting. Chop celery and onion. Put pumpkin, onion and celery in a big baking dish. Mix with olive oil. Bake for 45 minutes. Remove content from baking dish, put into a blender with water, and blend into a soup. Add water little by little so you get the thickness you want. Heat the soup in a pot and add salt to taste. Ladle into a serving bowl and garnish with paprika.
Nutritions

Calories
170

Sodium
29mg
1% DV

Fat
26g
41% DV

Protein
6g
12% DV

Carbs
16g
5% DV

Fiber
7g
29% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT