Keto pumpkin soup — Meal
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Macros (per serving)

Fat

61%

(14 g)

Protein

5%

(3 g)

Carbs

34%

(18 g)

16 g Net,

2 g Fiber

210 Calories (per serving)

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Soups

Keto pumpkin soup

By Meal.com

Ingredients

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Pumpkin

300 g

vegetable broth

750 ml

Olive oil

2 Tbsp

Baharat

1 tsp

Onion

1 piece

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

55 min

1

Preheat the oven to 355°F.

2

Clean the pumpkin and cut into cubes of approximately 1 centimeter. Clean the onion and cut into quarters.

3

Spread the cubes on a baking sheet and drizzle olive oil over them, sprinkle baharat and a pinch of salt too. Mix well.

4

Roast the vegetables in the middle of the preheated oven for 40 minutes.

5

Transfer the vegetables to a soup pan and add the vegetable broth. Bring to the boil and simmer for 15 minutes.

6

Remove from heat and puree the soup with an immersion blender.

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Details

Allergens

Nightshade

Diet

Paleo, Keto, Vegetarian, Vegan, Sirtfood

Course

Lunch

Cooking equipment

Oven

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