Pumpkin Soup with carrot-low fat

Ingredients for Pumpkin Soup with carrot-low fat

Instructions for Pumpkin Soup with carrot-low fat

To prepare the Pumpkin Soup with carrot-low fat recipe, please follow these instructions:

Bacon, and apologise for toasting in a frying pan.
Pumpkin, carrots and onions peeled and cut into smaller pieces. The pieces in a pot with water, salt, bouillon, curry powder and Bay leaves, and boiled until tender in about 30 mins.
Laurel bladende is taken up, and the soup is blended. Taste the soup with salt and pepper and serve in deep dishes with 1 tablespoons of fromage frais, roasted bacon and fresh chives. Server wholemeal bread as an accompaniment

Tips:
Pumpkins are tough and stubborn to cut in, and to get liberated pumpkin flesh from the shell requires a good and sharp knife. The easiest is to remove the shell before græskarret cut into smaller pieces. If you're really hungry or appreciate a little bite, d always add some vegetables like fill, after the soup is blended, and let them boil a few minutes Especially green vegetables gives the soup a nice appearance, such as broccoli florets, peas and the like. Nutrient calculation per person: FAT: 3.8 g protein: 30.6 g carbohydrate: 45.3 g dietary fiber: 11 g 1436 kj