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Pumpkin Soup

PREP: 10 MINS
COOK: 35 MINS
SERVES: 4

2lbs Pumpkin
2 Red Onions
3 cups Vegan Stock
4oz Pumpkin Seeds
2 cups Soy Yogurt
1oz Fresh Basil4 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 tsp Mustard
Salt and Pepper

Chop onions and place in large saucepan with the olive oil, heating gently and stirring occasionally. Peel, deseed and chop pumpkin into small cubes and add to pan, continue stirring occasionally. Once browned and beginning to soften add the vegan stock and bring to a simmer, add in the basil, the balsamic and the mustard and when fully cooked, blend everything that’s in the pan together, season with salt and pepper. Then stir in the soy yogurt and scatter the pumpkin seeds over the top, after toasting them in a dry frying pan first.

 

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
485 285 31.6g 5.4g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
602mg 823mg 42.4g 10.2g 19.3g 16.2g
Vitamin A Vitamin C Calcium Iron - -
718% 27% 34% 47% - -
No cholesterol High in magnesium Very high in vitamin A
Dinner Lunch

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