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Oat soup and pumpkin





400 oz


120 oz


1 half

Extra virgin olive oil

to taste


100 oz


1 wedge


120 oz

Soft fresh cheese

20 oz

soups from Italy

Oat soup and pumpkin

Oat soup and pumpkin

vegetarian with gluten with lactose source of C vitamins high in potassium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Oat soup and pumpkin

Cenetta and good: D scaldabudella. With this cold it is just what we want.

Oat soup and pumpkin step 1

step 1

I diced a piece of pumpkin (400 grams) and a potato (120 g) and put them in a pan where I had already withered, low heat, half a chopped onion with a tablespoon of oil and three water.

Oat soup and pumpkin step 2

step 2

I did it go for a few minutes and I wet with a big spoon of boiling water.

Oat soup and pumpkin step 3

step 3

I boiled for 12-15 minutes florets of broccoli and I drained (without throwing the salted boiling water!) And blown up in a pan with a tablespoon of oil and a clove of garlic.

Oat soup and pumpkin step 4

step 4

In the water of cooking broccoli I threw and did cook 120 grams of washed oat grains.

Oat soup and pumpkin step 5

step 5

I put the contents of the pan into the glass of the immersion blender and smoothie and I moved into a pan.

Oat soup and pumpkin step 6

step 6

I poured the oatmeal cooked in cream of pumpkin, I added some little line of broccoli, grated vegan cheese and black pepper.

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