Pumpkin Soup
What is fitting better in this time, then a pumpkin soup! This recipe comes along with certain benefits. That's why I created and love this recipe!
Servings: 2
Calories: 198kcal
Equipment
- 1 knife sharp
- 1 cutting board
- 1 cooking pot
- 1 high-speed blender
Ingredients
Preparation
- 150 g pumpkin
- 0,5 pcs carrot
- 0,5 pcs green apple
- 1 pcs shallot
- 1 pcs thai chili
- 5 g salt
- 1 tbsp olive oil for cooking and roasting
Cooking process
- 400 ml water
- 200 ml almond milk
Bread Crouton
- 1 slice quinoa bread
- 1 clove garlic
Instructions
Preparation
- remove the skin from pumpkin, carrot, shallot and dices everything including the green apple roughly. Half the chili after removing the stand.
Cooking Process
- In a little olive oil gently cook the diced ingredients and add the salt. After the "juice" is coming out of the vegetables, add the water and let the soup cook until everything is soften.
- Finally add the almond milk, let it gently cook for another 10 minutes and blend everything in the blender finely. Add salt to taste if needed. Tip: if you don't want it that spicy remove the chili before blending.
- Bread Crouton
- In a pan roast the slice of bread in some olive oil and rub the clove of garlic on it. This gives a slight flavor to it.
Video
Nutrition
Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1312mg | Potassium: 306mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8020IU | Vitamin C: 17mg | Calcium: 186mg | Iron: 2mg