Pumpkin puree soup

Ingredients:

1 portion

  • 50 g onions
  • 100 g pumpkin
  • 2 sheets of sage
  • 20 g butter
  • 20 g olive oil
  • Mixture of Afenil Gel or Afenil Express Unflavored

The board

The finished dish can be sprinkled with chopped green onions or parsley.

Cooking:

1) Fry finely chopped onion in olive oil until golden brown

2) Add peeled and sliced ​​pumpkin

3) Fry lightly, add water and salt.

4) Simmer for about 20 minutes and then mash with a blender

5) Separately, sage the sage leaves in butter until they become crispy and add the pumpkin

6) Add a mixture of Afenil Gel or Afenil Express Unflavored in the prescribed amount (1 sachet or more) and mix well

7) Dilute by adding water or Milco protein-free milk.

Nutritional value of the dish according to this recipe: proteins – 10 g; Kcal – 656; Hairdryer – 58.4 mg