This Healthy Pumpkin Soup is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins. Its brilliant orange colour is a feast for your eyes as well as amazing for your body.
Prep: 10 mins
Cook: 20 mins
Nutrition per serving:
178 kcals 5g Fats
30g Carbs 5g Protein
WHAT YOU NEED:
pumpkin seeds, to garnish (optional
WHAT YOU NEED TO DO:
In a medium pot, heat up the oil over medium heat. Add in the onion and cook for around 5 minutes, until softened. Add the dried sage and cook for another 1 minute, until aroma is released.
Next add the carrots, pumpkin, stock, honey and season with salt. Bring to a boil and reduce the heat. Simmer for about 15 minutes, or until carrots and squash are tender.
Finally, add in the milk and blend with a hand blender until smooth and creamy.
Serve hot or store in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.
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