How to Make Pumpkin Cream Soup

How to Make Pumpkin Cream Soup ?

Ingredients :

  • 1 kg gray pumpkin (cleaned and peeled)
  • 400 g zucchini (with peel)
  • 200 g of carrots
  • 1 head (200 g) red onion (peeled)
  • 30 ml pumpkin oil
  • 1 connection fresh parsley
  • fresh ginger root (3 sm)
  • 2-3 pinches of Himalayan salt
  • a pinch of nutmeg

Method  :

Pumpkin, zucchini, carrot and onion are cut into cubes and put in a saucepan with water to cover them. Boil until completely soft.

Remove the pan from the heat and drain some of the water (so that the soup does not become too thin).

Grate the ginger root on a fine grater and squeeze. Add the parsley, pumpkin oil, ginger juice, salt and nutmeg to the pan. All ingredients are blended to a homogeneous mixture.

The soup can be served both hot and cold (a matter of taste).

The soup is low in calories and very tasty.

Don’t worry if you want an extra serving. You can add more vegetables of your choice to the ingredients – so you will have a different soup every time.

Nutritional composition of the recipe :

 

Calories Protein Carbohydrates Fats
989 24g. 124g. 43g.

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