1 kg
waxy potatoes
300 g
red kuri squash
spring onions
1
clove of garlic
3 twigs
thyme
3 tbs
olive oil
1 tbs
cider vinegar
400 ml
vegetable broth
salt, pepper
1/2 ts
cumin powder
200 g
crème fraîche
1 ts
spicy paprika powder
30 g
pumpkin seeds
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