PUMPKIN AND TOMATO CREAM SOUP

PUMPKIN AND TOMATO CREAM SOUP

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PUMPKIN AND TOMATO CREAM SOUP
PUMPKIN AND TOMATO CREAM SOUP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8300 ml/serving
Servings
8300 ml/serving
Ingredients
Servings: 300 ml/serving
Units:
Ingredients
Servings: 300 ml/serving
Units:
Instructions
  1. Cup pumpkin in large slices, remove all seeds.
  2. Bake it till ready, peel it and cut pumpkin flesh in smaller pieces, process in blender to pure consistency.
  3. Cut tomatoes in halves, use grater to make tomato puree without pill. Add tomato puree into blender with pumpkin; add water and process until smooth.
  4. Bring to a simmer, cook for 10 min, then season with salt, hot sauce (I love spicy, if you don’t, just do not add it) and carry (also up to your taste, if you love carry). Serve drizzled with the black pepper and olive oil.
Recipe Notes

NUTRITION per 1 serving 300 ml (no Olive Oil on top):
Fats 0.14, Carbs 20.3, Proteins 7.5, Kcal 94.4

NUTRITION per 1 serving 300 ml (2 ml of Olive Oil added):
Fats 2.14, Carbs 20.3, Proteins 7.5, Kcal 112.4

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