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Pumpkin Soup
Preparation time: 10 min / Cooking time: 50 min
Quick and very delicious soup.
Preheat the oven to 180°C.
Cut the pumpkin in half and clean out all the insides. Place on a baking tray. Put the chickpeas into the hollows of one half and bake the other as a side dish to have later. Peel the onions, cut them in half, and place on the tray. Cut the top off the garlic and place it on the baking tray.
Drizzle with oil, salt, pepper, and paprika. Bake for 40 minutes. Put everything in a blender (except the extra pumpkin). Add 480 gr of almond milk; I found it good to add salt, pepper, and paprika and blend until the soup becomes silky smooth. I liked topping it with a bit of Cannellini bean snack.
MACROS:
This is for four servings, so I'm providing macros for one without the oil you use for roasting.
Calories: 210 - Carbs: 40.3 gr, Fat: 3.8 gr. Protein: 6.3 gr. Fiber: 8 gr.