Servings: 3
Calories: 270kcal
Ingredients
- 1 pumpkin about 1 kg
- 2 carrots
- 1 large sweet potato
- 2 l water
- 1/2 ground nutmeg
- 30 g dry pumpkin seeds
- 1 pinch chili salt
Instructions
- Chop all veggies and put them to boil in 2l of veggie soup. Season with salt and boil until all veggies can be easily mashed with a fork.
- Drain 75% of the water in a container and leave it aside. Use a blender to mix the remaining water and boiled veggies.
- Add the ground nutmeg and salt if needed.
- Roast the pumpkin seeds in a frying pan (no oil or salt added).
- When serving, garnish the soup with 10 g of pumpkin seeds/serving and a pinch of chili salt.
- For a consistent meal, serve with a slice of whole-wheat bread (this will increase the kcals to 400/serving).
Notes
If the soup is too thick, add some of the drained water.