Roast Pumpkin And Tomato Soup With Rouille Croutons

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 tablespoons extra virgin olive oil

3 tablespoons extra virgin olive oil

1 garlic clove , chopped

for the croutons

1 sprig rosemary

12 slices thin French bread

1/2 cup grated gruyere

1 tablespoon red wine vinegar

2 sprigs thyme

1 fresh red chili pepper , deseeded and chopped

6 garlic cloves

5 tablespoons sunflower oil

1200 ml vegetable stock

for the soup

1 egg yolk

1 red onion , peeled and cut into 8 wedges

900 g pumpkin

450 g tomatoes

1/4 teaspoon saffron strand

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