Pumpkin soup with goat's cheese

Method

1. Boil the pumpkin with the leek, in pieces, for about 15 minutes and drain.
2. Blend everything with the cheese and the plant milk.
3. To decorate, add a few slices of goat’s cheese, some pumpkin seeds and a drizzle of extra virgin olive oil.
4. Done! It’s as simple as it is tasty and very healthy. Goat’s cheese is one of the lowest-fat cheeses and adds lots of flavour and creaminess. 🥥 If you’re vegan, swap it for a similar vegan cheese.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 260 g	100 g	% IR*	Share
Energy	125 kcal	48 kcal	6 %
Fat	5.5 g	2.1 g	8 %
of which saturates	0.8 g	0.3 g	4 %
Carbohydrate	20 g	7.7 g	8 %
of which sugars	7.8 g	3 g	9 %
Fibre	1.7 g	0.7 g	—
Protein	2.6 g	1 g	5 %
Salt	1 g	0.4 g	17 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Sal: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos