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Pumpkin and ginger cool soup Rating average       PreviewIngredientsPreparation
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0 0 Easy 58 Kcal Recipe card 30 Minutes

An original alternative to the classic pumpkin cream, in which the ginger softens a bit the sweet taste of the pumpkin, making it suitable for all palates.

Mara Di Noia - Vegachef & Food Therapist
Ingredients for 4 persons
  • 20 gr fresh Ginger
  • 250 ml Soymilk
  • 50 gr Almonds
  • 5 gr Salt
  • 250 gr Pumpkin
  • 2,5 gr Agar-agar
Preparation for 4 persons step
1
Place into Vento jar:
Soymilk: 250 ml (1 cups)
Salt: 5 gr (0,175 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend at speed 40 for 1 minute
Now press STOP to end the blending.
step
3
Pour the cream into a bowl and refrigerate for at least 15 minutes.

Meanwhile, rinse Vento jar from any cream residue.

Cut the pumpkin into pieces and put it into Vento jar together with the ginger.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento has to blend at speed 60 for 5 minutes
If needed, help yourself with the stirrer stick
Now press STOP to end the blending.
step
5
Add the milk cream we put in the fridge to the pumpkin into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
6
Vento has to blend at speed 30 for 30 seconds
Now press STOP to end the blending.
step
7
Pour the soup into dishes and decorate it with almond.
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