Lunch Roasted pumpkin soup
Velvety roasted pumpkin soup with coconut. Vitamin A, fiber, naturally creamy.
Overview
Calories per serving 280kcal
Cooking time 30min
Food score
91%Pumpkin brings beta-carotene and solid fiber at very low calories, with coconut milk adding creaminess and only moderate saturated fat.
Macros
40 g Carbs · 57%
6 g Protein · 8%
11 g Fat · 35%
7 g Fiber
Ingredients
1 serving
- Pumpkin400 g
- Onion1 pc
- Garlic1 clove
- Coconut milk100 ml
- Olive oil1 tbsp
How to cook
- Roast the cubed pumpkin at 200°C (400°F) for 20 minutes.
- Soften the onion and garlic in olive oil.
- Add the pumpkin and 400 ml water and simmer for 5 minutes.
- Blend smooth, stir in the coconut milk, and season.
