Pumpkin Soy Milk Soup

Name: Pumpkin Soy Milk Soup
Total time: 15 min
Yield: 825 g
Ingredients: Sangha Cheese Organic Kids High-Calcium Cheese 18 sheet; Dr. Hwang's Korean Soy Unsweetened Soy Milk 240 ml; Butter 8 g; Onion 57 g; Steamed Pumpkin 500 g; Black Pepper 1 g; Salt 1 g

Cook 15 min Difficulty EASY 419 kcal

#diet #vegan #low calorie

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Ingredients

Main ingredients

Sangha Cheese Organic Kids High-Calcium Cheese 1 sheet
Dr. Hwang's Korean Soy Unsweetened Soy Milk 240 ml
Butter 8 g
Onion 57 g
Steamed Pumpkin 500 g

Seasonings/Sauce

Black Pepper 1 g
Salt 1 g

Nutrition summary

Carbohydrates 57.93 g 52%

Protein 15.2 g 14%

Fat 16.83 g 34%

Serving size 825g

Cooking steps

1

Remove the seeds and peel the pumpkin.
2

Cut the pumpkin into small pieces.
3

Put the pumpkin and water in a pot and boil.
4

Blend the cooked pumpkin together with soy milk in a blender until smooth.
5

Pour the blended pumpkin and soy milk back into the pot, then heat on medium-low while stirring.
6

Season with salt.

Pumpkin Soy Milk Soup

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