Pumpkin Soup 0726

824 kcal
#pumpkin soup #squash soup #healthy food #easy recipe #brunch #soup recipe #vegetable recipe #diet #potage #home cafe
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Ingredients
Main ingredients
  • onion 47 g
  • Maeil Soymilk Black Bean High Protein 570 ml
  • chestnut pumpkin 500 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 127.5 g 61%
Protein 46.98 g 22%
Fat 15.59 g 17%
Serving size 1117g
Cooking steps
  1. 1

    Wash the pumpkin thoroughly, remove the seeds, and cut into bite-sized pieces.

  2. 2

    Thinly slice the onion.

  3. 3

    Melt butter in a pot and sauté the onion.

  4. 4

    Add the pumpkin and sauté together.

  5. 5

    Pour in water or milk and simmer until the pumpkin becomes tender.

  6. 6

    Blend the cooked ingredients in a blender until smooth.

  7. 7

    Return the blended soup to the pot, season with salt and pepper.

  8. 8

    Bring to a boil one more time, then serve in a bowl.

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