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Recipe of Mushroom Cream with Pumpkin Sauté, Nuggets and Fried Bacon
Recipe

Mushroom Cream with Pumpkin Sauté, Nuggets and Fried Bacon

5 mins
10 mins
Low
54
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Do not you know what soup to make for tomorrow? This delicious mushroom cream with pips and bacon will become the favorite of your whole family. The bacon adds a crispy texture and the nuggets fill this exquisite cream with color.
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Ingredients

4 portions
  • 100 grams bacon
  • 1 cup pumpkin, Italian, minced in medium cubes
  • 4 tablespoons pumpkin seed, without shell
  • 1 pinch ground black pepper
  • 1 can cream of mushroom soup, Campbells® (430 g)
  • 1 cup Water
  • 1 cup milk

Preparation

Cut the bacon into small cubes and fry for 5 minutes.
Remove some of the fat that the bacon releases; add the pumpkin, the pips and sauté for 2 more minutes.
Add Campbells® champignon cream, water, milk, salt and pepper. Mix perfectly and heat for 5 minutes.
Serve on a plate, decorate with a little bacon and pips.

PRESENTATION

Accompany with bread.

TIPS

Reserve some bacon and pips to decorate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
105.6
kcal
5.28%
Carbohydrate, by difference
4.2
g
1.4%
Protein
5.3
g
10.6%
Total lipid (fat)
7.7
g
11.85%
100
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Provided by USDA
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