Clear Pumpkin Cabbage Soup

Cut the pumpkin flesh into herbaceous strips and ham into small cubes. Heat the butter in a saucepan. First sauté the ham cubes until tender, then add the pumpkin cabbage and sauté until translucent. Season with tarragon or marjoram, a little salt and pepper. Divide the pumpkin cabbage among four soup plates and pour the boiling soup over it.

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