Pumpkin cream soup with garlic and cauliflower

3 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 69.1
• Proteins: 3.2g
• Fats: 1.4g
• Carbohydrates: 14g

Ingredients

• Cauliflower: 2 glass
• Sea salt: 1.5 tsp
• Pumpkin: 200 g
• Basil: 1 tbsp
• Onion: 1 head
• Garlic: 2 clove
• Ground black pepper: pinch
• Coconut milk: 1 tbsp
• Lemon juice: 30 ml
• Paprika: pinch
• Olive oil: to taste

Cooking steps

1. Boil cauliflower and pumpkin in a small amount of water until half-cooked. Sauté the onion in coconut oil.

   Required ingredients:

   • Cauliflower: 2 glasss
   • Pumpkin: 200 g
   • Onion: 1 head
   • Olive oil:  to taste

2. Blend all ingredients in a blender. If necessary, dilute with vegetable broth to the desired consistency or add half an avocado.

   Required ingredients:

   • Sea salt: 1.5 teaspoon
   • Basil: 1 tablespoon
   • Garlic: 2 cloves
   • Ground black pepper:  pinch
   • Coconut milk: 1 tablespoon
   • Lemon juice: 30 ml
   • Paprika:  pinch