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Pumpkin soup Rating average       PreviewIngredientsPreparation
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0 0 Easy 150 Kcal Kcal Recipe card 20 Minutes

Vegan, fast and rich in vitamins and minerals and antioxidant recipe.

Bugatti Chef
Ingredients for 4 persons
  • 2 ml extravirgin Olive oil
  • 1000 ml boiled Water (65°C)
  • 300 gr Potatoes
  • 1 nr Carrots
  • 5 ml Coconut oil
  • 2 gr Salt
  • 2 gr Pepper
  • 700 gr Pumpkin
  • 1 nr Shallot
  • 10 nr Croutons
  • 30 gr grated Parmesan cheese
  • 5 gr Parsley leaves
Preparation for 4 persons step
1
Let's prepare all the ingredients for the receipe:

Pumpkin: 700 gr (24,5 Oz)
Potatoes: 300 gr (10,5 Oz)
Carrots: 1 nr
Shallot: 1 nr
Water: 1000 ml (4 cups)
Salt: 2 gr (0,07 Oz)
Pepper: 2 gr (0,07 Oz)
Coconut oil: 5 ml (1 teaspoon)
Croutons: 10 nr
Parmesan Cheese: 30 gr (1,05 Oz)
Parsley: 5 gr (0,175 Oz)
Olive oil: 2 ml (0,4 teaspoon)
Peel the pumpkin, remove the seeds and chop it in four pieces.
Peel the potatoes and the shallot.
Clean the carrot and cut in half.
With VERA kettle, heat 1 lt of water up to 65°C.
Place pumpkin, potatoes, shallot, carrot and hot water into VENTO jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now press the SOUP function button on VENTO display.
step
2
VENTO is using the SOUP function.
step
3
Through the hole of the lid, add salt and pepper to taste and 5 ml of coconut oil.
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
Blend at speed 30 (9000 RPM) for 30 seconds.
Now press STOP to end the blending.
step
5
Pour the soup and decorate with parsley, croutons, Parmigiano cheese and extravirgin olive oil to taste.
Enjoy!

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