Pumpkin Soup 2.75:1


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


  • 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


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