Pumpkin and almond soup
Energy contain: 225 kcal
Ingredients
- Pumpkin – 150 grams
- Almonds – 30 grams raw
- Black pepper- 2-3 (crushed)
- Butter or olive oil – 2 ml
- Soaked chia seeds – 1/2 tsp
- Roasted flax seeds – 1/2 tsp
- Lemon grass or lemon zest or lemon juice
Method
Soak almonds 3-4 hours.
In a pan heat butter, add black cloves and pumpkin cubes, cook until pumpkin turns soft ( you can bake or tawa roast), if you are using lemon grass add it when pumpkin is half cooked.
Keep aside and let it cool.
Blend soaked almonds, cooked pumpkin n lemon grass to make creamy paste.
In same pan add this paste cook for 30 secs. Add water and cook for 2-4 mins ( if you are on calorie restricted plan). Garnish with chia seeds and flax seeds. Add lemon juice if not using lemon grass ( completely optional).
Add almond milk or pumpkin seeds paste if it is for children or people with high calories requirement.
