Pumpkin Cream Soup with Ginger, Orange and Baked-Smoked Almonds Cut pumpkin, carrots and celery into large pieces and bake in the oven until tender. Chop onions, ginger and garlic and fry in coconut oil with thyme. Add white wine. Evaporate. Put the baked vegetables to the pan, add water, orange juice and cook for 10 minutes. Beat the finished soup with a blender until smooth. Add coconut milk, spices and chopped almonds. Boil for 20 seconds. Сomposition Purified Weight of All Ingredients Pumpkin 200 g Celery Root 75 g Carrot 100 g Garlic 6 g Onion 85 g Coconut Oil 10 g Fresh Thyme 2 g Halloween Dry White Wine 50 g Fresh Ginger 8 g Fresh Orange Juice 100 g Sea Salt 5 g Ground Curry 2 g Ground Black Pepper 2 g Coconut Milk 150 g Drinking Water 750 g Almonds BRONZO 1 pack
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Pumpkin Cream Soup with Ginger, Orange and Baked-Smoked Almonds Cut pumpkin, carrots and celery into large pieces and bake in the oven until tender. Chop onions, ginger and garlic and fry in coconut oil with thyme. Add white wine. Evaporate. Put the baked vegetables to the pan, add water, orange juice and cook for 10 minutes. Beat the finished soup with a blender until smooth. Add coconut milk, spices and chopped almonds. Boil for 20 seconds. Сomposition Purified Weight of All Ingredients Pumpkin 200 g Celery Root 75 g Carrot 100 g Garlic 6 g Onion 85 g Coconut Oil 10 g Fresh Thyme 2 g Dry White Wine 50 g Fresh Ginger 8 g Fresh Orange Juice 100 g Sea Salt 5 g Ground Curry 2 g Ground Black Pepper 2 g Coconut Milk 150 g Drinking Water 750 g Almonds BRONZO 1 pack