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Recipe
Sweet potato squash soup *vegan*
Quick cream soup with pumpkin and sweet potato. The calorie figure refers to one serving.
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Preparation:
10
minutes
mins
Preparation:
20
minutes
mins
Total:
30
minutes
mins
Servings:
3
Servings
Calories:
180
Ingredients
1
small
Hokkaido
approx. 300 g
1
large
Sweet potato
approx. 250 g
1
Onion
2
Garlic cloves
3
cm
Ginger
500
ml
Vegetable broth
1
Pinch
Nutmeg, chili and salt
Instruction
Halve the pumpkin and remove the seeds. Be sure to leave the peel on!
Cut the hokkaido into small cubes.
Peel the sweet potato and dice it. Do the same with the onion and garlic.
Fry onion and garlic in olive oil until translucent. Now add pumpkin, sweet potato and ginger.
Deglaze with vegetable broth. Cook the pumpkin soup until the sweet potato is soft. The smaller you dice it, the faster it goes.
Season with nutmeg, chili, salt and pepper.
Notes
This recipe contains per serving:
41.5 g carbohydrates
5,1 g protein
1,6 g fat
Nutritional values
Calories:
180
kcal
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