Roasted Pumpkin and Arugula Soup

Ingredients

• 300 g Pumpkin
• 100 g Arugula
• 400 g Almond Milk
• 150 g Onion

Steps

1. Roast the pumpkin and onion until tender.
2. Simmer the roasted vegetables with almond milk.
3. Blend the mixture until smooth.
4. Stir in the arugula just before serving.
5. Heat the soup gently to 74 °C (74 °C (165 °F)).

Per serving

60 kcal · protein 2.5 g · carbs 10 g · fat 1.8 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts

Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.