Purple soup

  • Time 45 minutes
  • Servings 5 People
  • 1 Cut the big bow and pumpkin.
  • 2 On the bottom of the pot, pour olive butter, pour on the forehead and lightly burn to almost a transparent state. Add pumpkin, pour water, and leave it to stand up until pumpkin breaks.
  • 3 Add salt and purify all ingredients with blender, right in the pot.
  • 4 Smash the plates, paint the drops of pumpkin oil and hammer chili.
Nutrition Facts
  • Calories 167
  • Total Fat 14,1 g
  • Protein 1,9 g
  • Total Carbohydrate 167 g
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