Cold Pumpkin Soup

4 servings

20 minutes

A vegetarian soup in which the active taste of pumpkin is slightly diluted with zucchini. Olive and almond oils are responsible for fats and richness.

Energy value per serving

• Calories: 327.6
• Proteins: 7.2g
• Fats: 7.3g
• Carbohydrates: 57.8g

Ingredients

• Zucchini: 1 pc
• Butternut Squash: 1 pc
• Basil leaves: 4 pc
• Olive oil: 1 tsp
• Cayenne pepper: 0.3 tsp
• Almond oil: 1 tbsp
• Green onions: 2 pc
• Carrot: 1 pc
• Coriander: 1 tbsp
• Unfermented soy sauce: 1 tbsp
• Water: 200 ml
• Maple syrup: 1 tbsp

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Zucchini: 1 piece
   • Butternut Squash: 1 piece
   • Basil leaves: 4 pieces
   • Olive oil: 1 teaspoon
   • Cayenne pepper: 0.3 teaspoon
   • Almond oil: 1 tablespoon
   • Green onions: 2 pieces
   • Carrot: 1 piece
   • Coriander: 1 tablespoon
   • Unfermented soy sauce: 1 tablespoon
   • Water: 200 ml
   • Maple syrup: 1 tablespoon

2. Chop all ingredients in a food processor until creamy consistency.

   Required ingredients:

   • Zucchini: 1 piece
   • Butternut Squash: 1 piece
   • Basil leaves: 4 pieces
   • Olive oil: 1 teaspoon
   • Cayenne pepper: 0.3 teaspoon
   • Almond oil: 1 tablespoon
   • Green onions: 2 pieces
   • Carrot: 1 piece
   • Coriander: 1 tablespoon
   • Unfermented soy sauce: 1 tablespoon
   • Water: 200 ml
   • Maple syrup: 1 tablespoon

3. Serve on plates.

4. Ready to serve!