Pumpkin Soup
Emilija Gievska
April 27, 2024
Did you know that pumpkins consist of 90 % water? Also, they are packed with fiber and potassium and are full of heart-healthy magnesium and iron. So, let’s bring our health to the highest level. With fall coming in a few months, you may want to have this at hand when you need to. So, one pumpkin soup is coming right away 😊
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Ingredients:
Adjust Servings
| 3.5 lb pumpkin (approx.) 1.5 kg | |
| 2 onions | |
| 3 cloves of garlic | |
| 3.3 fl oz low-calorie heavy cream (feel free to use full fat) 100 ml | |
| 20 fl oz vegetable stock (or more if you want it thinner) 600 ml | |
| Salt | |
| Pepper | |
| Olive oil |
Directions
1.
In a baking pan, place the chopped pumpkin, onions, and garlic with a little bit of olive oil, salt, and pepper.
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2.
Bake in a preheated oven at 360 degrees Fahrenheit 180 degrees Celsius until fully cooked through or until slightly golden brown.
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3.
In a blender, blend the pumpkin, onions, and garlic along with 600 ml vegetable stock. You can add more stock if you want it to be thinner.
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4.
Add 100 ml of low-calorie heavy cream and mix it in. Serve however you like. Either way, it’s rich, decadent, healthy and will definitely warm your soul.
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