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.

CaloriesProteinsFatsCarbohydrates
327.6
kcal7.2g
grams7.3g
grams57.8g
gramsZucchini
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
1
Prepare all the 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.
- 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!









