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Ingredientes
- 15mls pumpkin seed oil
- 1 onion, roughly chopped
- 3 celery ribs, sliced
- 1 large carrot, sliced
- 5cm root ginger, peeled and sliced
- 5 sprigs thyme
- 1 cinnamon quill
- 5 cloves garlic, lightly crushed
- 500mls vegetable stock
- for the butternut
- 1 large butternut, peeled and cubed – reserve the pips for the soup base
- 15mls olive oil
- 10mls ground cumin
- for the roasted pumpkin seeds
- 40g dried pumpkin seeds
- for the soup
- salt and freshly ground black pepper to season
View Full Recipe at Lavendar and Lime
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 866g | |
| Calories 618 | |
| Calories from Fat 385 | 62% |
| Total Fat 43.24g | 54% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2147mg | 89% |
| Potassium 1294mg | 37% |
| Total Carbs 47.76g | 13% |
| Dietary Fiber 14.5g | 48% |
| Sugars 14.57g | 10% |
| Protein 21.64g | 35% |
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