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.
Calories327.6kcal
Proteins7.2grams
Fats7.3grams
Carbohydrates57.8grams
Courgette
1
pc
Butternut squash
1
pc
Basil leaves
4
pc
Olive oil
1
tsp
Cayenne pepper
0.3
tsp
Almond oil
1
tbsp
Spring onion
2
pc
Carrot
1
pc
Cilantro
1
tbsp
Water
200
ml
Maple syrup
1
tbsp
1
Prepare all the ingredients.
- Courgette: 1 piece
- Butternut squash: 1 piece
- Basil leaves: 4 pieces
- Olive oil: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Almond oil: 1 tablespoon
- Spring onion: 2 pieces
- Carrot: 1 piece
- Cilantro: 1 tablespoon
- Unfermented (hydrolysed) soy sauce: 1 tablespoon
- Water: 200 ml
- Maple syrup: 1 tablespoon
2
Chop all ingredients in a food processor until creamy consistency.
- Courgette: 1 piece
- Butternut squash: 1 piece
- Basil leaves: 4 pieces
- Olive oil: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Almond oil: 1 tablespoon
- Spring onion: 2 pieces
- Carrot: 1 piece
- Cilantro: 1 tablespoon
- Unfermented (hydrolysed) soy sauce: 1 tablespoon
- Water: 200 ml
- Maple syrup: 1 tablespoon
3
Serve on plates.
4
Ready to serve!
