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Pumpkin Soup

Pumpkin Soup

Without cream

Features:
  • Vegan
Cuisine:

Blender is alternative for stick blender, but make sure the soup is cooled slightly before blending it using blender

Ingredients

Directions

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Pumpkin soup can be made in a variety of ways, some recipes involve the use of cream which adding more calories on every each bowl of it.

This pumpkin soup recipe want to provide a healthy broth-based soup for you and your loved one.

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Step 1
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Cut the pumpkin into 3 cm thickness slices. Peel the skin off and remove the seeds, then cut into chunks.

Step 2
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In a large pot, place the pumpkin, sliced onion, garlic, chicken stock and water.
Bring to boil uncovered over high heat, then reduce heat and simmer rapidly over medium heat until pumpkin is tender.

Step 3
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Remove pot from heat and blend until smooth using a stick blender.
Season with salt and pepper if needed.

Step 4
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To serve, ladle soup into bowl and garnish with parsley if desired.

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Basic Mashed Potatoes
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  • 138 Views
  • 20 minutes
  • Serves 5
  • Medium
  • 120 C (250 F)

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Ingredients

Adjust Servings:
1.2 kg Pumpkin
1 Onion
2 cloves Garlic
3 cups Chicken stock
1 cup Water
Salt To taste
Pepper To taste

Nutritional information

189
Calories
11 g
Total Fat
22 g
Total Carbohydrate
3 g
Protein

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previous
Basic Mashed Potatoes
next
Breaded Shrimp (Ebi Fry)

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