Pumpkin Soup (Sugar Free!)
I’ve been following “that sugar film” website and Instagram for over six months now. It has been amazingly helpful when looking for sugar free recipes and to mix up my meals.
You might have noticed by now, that I keep my recipes pretty easy to prepare or with little ingredient list. When I saw this recipe on “That sugar film” eBook I couldn’t believe how easy it was. So, I gave a try, and another until we got hooked. So, I decided to share it with you all, because sharing is caring.
You will be able to find this and many more easy and tasty sugar free recipes on Diamond’s website and Free eBook.
The recipe you will find below is the exact same recipe you will find in the eBook.
Basically, you go to the market, get a pumpkin, let it cook for 2 hours while you catch up with your Netflix show. Come back, blend all together and keep binge watching while you enjoy a pretty tasty soup.
- 1 medium whole pumpkin
- One cup of water
- Heat the oven 180C/360F. Place the whole pumpkin in the oven to roast until the outside is darkened, usually about two hours.
- Remove from oven and peel back skin with a spoon. Be careful! It should scrape off easily. The pumpkin will almost be caramelized.
- Scoop the whole pumpkin into a blender with one cup of water. Blend.
- Garnish with grated cheese to serve.