Ingredients:

• 160g pumpkin, raw, chopped
• 28g onion, chopped
• 40g olive oil
• 53g cream, 30%
• 6g fresh ginger
• 13g butter
• 390g vegetable stock

Directions:

• Fry onion in oil until soft. Add pumpkin, butter and ginger. Stir for 5 minutes.
• Add broth and season. Cook on a low heat until pumpkin is soft and cooked through.
• Cool and blend.
• Stir in cream and serve.

Makes 4 portions.

Nutritional information:

• Ratio: 2.75:1
• Calories: 180 kcals per portion
• Fat: 17.2g per portion
• Net Carbs: 5g net carbs

Video: https://youtu.be/_G8oh8EpcHA