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By Joana Mata
2 Ingredient Pumpkin Soup
6 steps
Prep:5minCook:40min
The creamy pumpkin soup is so healthy and super easy to make! Throw some pumpkin in the oven, do a quick workout, come back to the kitchen and throw the roasted pumpkin along with veggie stock in the blender, and voila dinner is ready!
Updated at: Thu, 17 Aug 2023 04:44:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
5
Low
Nutrition per serving
Calories76.4 kcal (4%)
Total Fat3.7 g (5%)
Carbs10.4 g (4%)
Sugars4.4 g (5%)
Protein1.8 g (4%)
Sodium1273 mg (64%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven to 390°F / 200°C.
Step 2
Cut pumpkin into slightly smaller pieces.
Step 3
Place pumpkin in a baking dish and spray lightly with cooking spray. Bake for 30-40 minutes or until pumpkin is cooked. You should be able to easily pierce through it with a fork.
Step 4
Place roasted pumpkin and vegetable stock in a high speed blender.
Step 5
Blend until smooth and creamy. Taste and season with salt and pepper according to your preference.
Step 6
Top with a bit of coconut yogurt for some extra creaminess if desired. Enjoy!
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