Pumpkin soup with carrot and celeriac — Meal
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Macros (per serving)

Fat

35%

(23 g)

Protein

6%

(9 g)

Carbs

59%

(83 g)

73 g Net,

10 g Fiber

580 Calories (per serving)

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Soups

High Tea

Pumpkin soup with carrot and celeriac

One of the best things about autumn is that there are plenty of pumpkins again. This delicious autumn vegetable can be used by virtually anything. Think pumpkin muffins, pumpkin pie, pumpkin pancakes and pumpkin fries. I'm going to share a lot of pumpkin recipes in the near future and I'm starting today with my favorite ... this delicious pumpkin soup with carrot and celeriac! Every Sunday I make a large pan of soup that we can quickly eat in between. Ideal, especially now that it is getting colder, warm soup is so delicious. Still looking for a special garnish? Then you can try these caramel apples!

Ingredients

Calculate Cost

Butternut Squash

750 g

Winter carrot

2 pieces

Celeriac

12 piece

Red onion

2 pieces

Garlic

3 cloves

Red pepper (hot)

12 piece

Coconut oil

70 g

Curry powder

2 tsp

Bouillon

600 ml

For the garnish

Pumpkin seeds

50 g

Apple

1 piece

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

20 min

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Details

Allergens

Fruit, Nightshade, Apple, Seeds

Diet

Paleo, Vegetarian, Vegan, Sirtfood

Course

Lunch, Dinner, Snack, Side dish, Appetizer

Cooking equipment

Blender

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Living the Green Life

Living the Green Life

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