Pumpkin and soy milk soup
This nutritious soup combines the natural sweetness of pumpkin with the rich flavor of soy milk. Pumpkin is rich in beta-carotene, which helps prevent colds
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Parboil the pumpkin and peel it. (The skin will not turn the pumpkin a vibrant yellow, so be sure to peel it thoroughly.)
2
Put the pumpkin and basic vegetable soup in a blender and puree
3
Heat the puree in a saucepan and add the soy milk and sugar
4
Season with salt and it's done
Ingredients for 1 person
-
- Parboil the pumpkin
- 100g
-
- Uses strained basic vegetable soup
- 200cc
-
- Soy milk
- 1.5 tbsp
-
- sugar
- 1 tsp
-
- salt
- Small amount
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