Cream of pumpkin soup lowfat version Recipe
Recipe Ingredients for Cream of pumpkin soup lowfat version
| Amount | Ingredient |
|---|---|
| 600 grams | Hokkaido pumpkin |
| 400 grams | Carrots |
| 1 large | Onion |
| L 1 | Vegetable broth |
| 100 ml | Unsweetened orange juice |
| 4 tbsp | low-fat plain yogurt 0 |
| 1% | 4 tbsp |
| Pumpkin seed oil or balsamic cream | 1 pinch |
| Pepper | something |
| Chopped chives |
Cream of pumpkin soup lowfat version Recipe Directions
Wash and clean the pumpkin and carrots, cut into small pieces. Remove pumpkin seeds. Peel and dice the shallot.
Shallot, pumpkin and carrots with vegetable broth and orange juice to a boil. Season with pepper and maybe a little nutmeg. Cover and cook on low heat for 25 minutes.
Puree the soup with a hand blender right in the pot fine. Once again, let boil briefly.
Einrühren.Suppe fill the yogurt on a plate and garnish each with 1 tablespoon pumpkin seed oil or balsamic cream and chives.
