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Broad beans and pumpkin soup

ingredients

servings

1

Pumpkin

250 oz

Raw broad beans

50 oz

Pumpkin seeds

1/2 spoon

Sunflower oil

1/2 spoon

Extra virgin olive oil

1 spoon

Iodized salt

to taste

soups from Italy

Broad beans and pumpkin soup

Broad beans and pumpkin soup

vegan high in potassium with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Broad beans and pumpkin soup

What's better than a tasty and protein soup in winter?

Broad beans and pumpkin soup step 1

step 1

Rinse the broken beans well, then boil them in salted water for 30/40 minutes.

Broad beans and pumpkin soup step 2

step 2

Steam the pumpkin.

Broad beans and pumpkin soup step 3

step 3

Drain the beans, then blend half of the beans along with the pumpkin with the biscuit immersion.

Broad beans and pumpkin soup step 4

step 4

Toast the sunflower and pumpkin seeds.

Broad beans and pumpkin soup step 5

step 5

Then add the puree with the rest of the beans, the toasted seeds and add a spoon of oil to raw.

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