Chilled Cinnamon Pumpkin Soup with Almond milk

For too hot days... You must try this chilled pumpkin soup which is one of my favorite cold soup recipes for the summer. This is vegan, healthy, gluten-free and low in fat. Oh...every girl likes these words, right?

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Chilled Cinnamon Pumpkin Soup with Almond milk serves:2

•Ingredients

7-10oz pumpkin,peeled and cut into cubes

1/4 onion, thinly sliced

1tbs ginger

1tbs olive oil

1ts cinnamon

1 broth cube

1cup no-sugar almond milk

salt and pepper, to taste

Toppings

A knob of olive oil

Cilantros

pepper

•Instructions

1.Heat a olive oil in a large saucepan over medium heat. Add onion, ginger and pumpkin and saute for 3 minutes.

2.Add water, almond milk and broth cube. Simmer for 10 minutes.

3.Carefully transfer the soup into a blender and blend until smooth and creamy puree. Taste and adjust seasoning with salt and pepper.

4.Refrigate at least for 2 hours.

5.Pour the soup into bowls and drizzle olive oil with spoon. Top with cilantros and pepper. Enjoy immediately.

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•材料

かぼちゃ　　中1/4

玉ねぎ　　1/4こ

生姜

オリーブオイル　　大さじ1

シナモン　　小さじ1

コンソメ　　キューブ1こ(小さじ2)

アーモンドミルク(砂糖不使用)　　1cup

塩・胡椒

•作り方

1.かぼりゃは種と皮を取り除き角切り、玉ねぎは薄くスライス、生姜は千切りにしておく。

2.鍋にオリーブオイルを敷き中火で玉ねぎと生姜を炒め、かぼちゃを加え更に炒める。

3.水(1/2cup)とコンソメキューブを加え煮る。具材が柔らかくなったらアーモンドミルクとシナモンを加え更に煮込む。塩胡椒で味を整える。

4.ブレンダーに移し滑らかになるまで混ぜる。

5.容器に移し、冷蔵庫で冷やす。

6.器に注ぎオリーブオイルやコリアンダーなどをトッピングし、完成。

#Soup #Vegan #Pumpkin