Contents
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Ingredients
- 1 can Coconut milk
- 1 small Hokkaido pumpkin
- 100 ml Water
- 1 Diced carrots
- 1 tsp Salt and pepper
- Chilli (cayenne pepper)
- 0,5 tsp Sugar
- Orange zest
- 100 ml Freshly squeezed orange juice
- 2 tbsp Pumpkin seeds without shell
Instructions
- Pumpkin, clean, cut into small pieces.
- Put coconut milk and water in a saucepan, add pumpkin and carrot, season. Cook for about 20 minutes until the pumpkin is soft to mix. Grated oranges and add juice.
- Mix the soup, season to taste. Place in plates and decorate with pumpkin seeds.
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 7.1gProtein: 6.8gFat: 8.8g