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Cream of pumpkin soup with coconut foam and cayenne pepper


for the pumpkin soup:
800 g pumpkin
200 ml coconut milk
1 shallot
50 g Earth Balance butter
few rosemary sprigs
2 cloves garlic
800 ml vegetable or chicken stock
cayenne pepper
for the coconut foam:
200 ml coconut milk
2 g lecithin



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