Remember the super easy pumpkin soup I was talking about? Well, here it is! It’s really easy to make, but tastes fantastic, and what’s more fantastic is that this soup requires only five ingredients (excluding salt and water, of course)!
And good news, I found my brownie recipe! I’ll post it soon!
Creamy Roasted Pumpkin Soup
yields 3 servings / 150 calories per serving
- 2 cups diced pumpkins
- 1/4 cup cream
- 1/4 cup low-fat milk
- 3/4 – 1 cup boiling water
- 1 tablespoon olive oil
- 1 clove of garlic
Spread the pumpkins and the garlic on a baking tray. Drizzle with olive oil.
Roast the pumpkins at 220 degrees C (430 degrees F), about 20 minutes.
Put all the ingredients (excluding the water) in a food processor and blend! Add some water (the amount depends on your preference).
That’s it! Enjoy!