Pumpkin Soup

Cook 15 min Difficulty NORMAL 428 kcal
#PumpkinSoup #Soup #PumpkinDish #EasyRecipe #Brunch #Diet #NuttyFlavor #HealthyFood #Breakfast #LowCalorie
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Ingredients
Main ingredients
  • Roasted Cashew Nuts 30 g
  • Roasted Onion 60 g
  • Almond Breeze Unsweetened 300 ml
  • Steamed Pumpkin 385 g
Seasonings/Sauce
  • Salt 5 serving(1/3 tsp)
Nutrition summary
Carbohydrates 52.01 g 46%
Protein 13.16 g 12%
Fat 21.09 g 42%
Serving size 780g
Cooking steps
  1. 1

    Wash the pumpkin thoroughly and remove the skin and seeds.

  2. 2

    Cut the pumpkin into small pieces.

  3. 3

    Finely chop the onion.

  4. 4

    Melt the butter in a pot and sauté the onion.

  5. 5

    Add the pumpkin and sauté together.

  6. 6

    Pour water or broth and boil until the pumpkin is cooked.

  7. 7

    Turn off the heat and blend the ingredients smoothly with a hand blender.

  8. 8

    Add milk or fresh cream, stir well, and heat once more over low heat.

  9. 9

    Season with salt and pepper to taste and serve.

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