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Pumpkin soup with carrot and celeriac

Pumpkin soup with carrot and celeriac
Living the Green Life
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Pumpkin soup with carrot and celeriac

Living the Green Life

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!

Macros(per serving)

580Kcal

Fat

36% (23 g)

Protein

6% (9 g)

Carbs

58% (83 g)

73 g Net, 10 g Fiber

Rate

Ingredients

Servings

Butternut Squash
190 g
Winter carrot
12 piece
Celeriac
14 piece
Red onion
12 piece
Garlic
1 clove
Red pepper (hot)
14 piece
Coconut oil
1 14 Tbsp
Curry powder
12 tsp
Bouillon
150 ml
For the garnish
Pumpkin seeds
15 g
Apple
14 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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