Brunch

Pumpkin soup with homemade rice milk is for Lunch.

Pumpkin soup with homemade rice milk takes 30 minutes to prepare.

Pumpkin soup with homemade rice milk takes 120 minutes to cook.

Pumpkin soup with homemade rice milk makes 3 servings.

The ingredients for Pumpkin soup with homemade rice milk are:

0.4 cup Rice, white, long-grain, regular, raw, enriched
0.4 cup Pumpkin Seeds (whole seeds, roasted)
1.5 cup, mashed Pumpkin, cooked
0.5 cup, mashed Pumpkin, cooked
0.5 cup slices Parsnips
150 gram(s) Celeriac (by RYEAXL1)

Here is how you make Pumpkin soup with homemade rice milk:

Prepare a homemade rice and pumpkin seed milk (no sugar added)Bake the pumpkinIn 500 ml water, boil parsnip and celeriac. Add 500 ml of the above milk and the baked pumpkin Bring to a boilMash until it reaches the consistency of cream.Spice with garam masala, ground ginger, chilli flakes and saltServing Size: 1 soup bowlNumber of Servings: 3Recipe submitted by SparkPeople user VIVSVELLA.

The nutritional information for Pumpkin soup with homemade rice milk is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 200.2

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 490.0 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 5.2 g
• Protein: 5.6 g

The dietary needs meet for Pumpkin soup with homemade rice milk is Vegan