(210 Calories, Recipe for one portion)
150g pumpkin (Hokaido)
1 piece of ginger
1 table spoon of olive oil
500 ml of vegetable stock
salt, pepper and half a teaspoon curry powder for seasoning
Wash and slice the pumpkin into little cubes (no need to peel the pumpkin, the skin is eatable). Peel and slice the apple and the ginger. Put the olive oil into a pan and heat the pumpkins, apple and ginger until glazy. Then ad the vegetable stock, ad seasoning to taste and cook on low heat for about 20 minutes. Take the soup of the cooker and puree the vegetable soup. Season with salt, pepper and curry. For extra flavour you could ad a dot of sour cream or creme fraiche and some roasted pumpkin sed
ENJOY OUR LOW CALORIE BUT TASTY AND HEALTHY SOUP! Watch out for our next recipe tomorrow.
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