40minutes, 25 of them waiting
389Calories
7gProtein
2servings
Two orange things that together are more than either alone: the pumpkin brings aroma, the sweet potato sweetness and body. The ginger keeps the soup awake.
Ingredients
Forservings
- 300 gSquash, diced
- 200 gSweet potato
- 60 gOnion
- 600 mlVegetable stock
- 100 mlCoconut milk
- 10 gOlive oil (1 tbsp)
- 15 gPumpkin seeds
- Ginger, nutmeg, salt, pepper
How to make it
- Soften the onion and ginger in the oil, fry the diced pumpkin and sweet potato briefly with them.
- Pour in the stock and cook for 25 minutes until everything is soft.
- Add the coconut milk, blend, season with salt, pepper and nutmeg.
- Toast the pumpkin seeds in a pan and scatter them over.
One tip
The soup freezes. Add the coconut milk only after thawing and it stays smooth.
Nutrition per serving
| Calories | 389 |
|---|---|
| Protein | 7 g |
| Fat | 20 g |
| Carbs | 45 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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