Pumpkin soup for weight loss
Description
Perfect for lunch. For the soup, I used ripe butternut squash, onion, and garlic. We'll cook the soup in water with the addition of vegetable oil, which should be present in the diet in minimal amounts. Add salt to taste, but it's better to reduce it during a diet. I don't recommend using spices for weight loss, as they tend to "stimulate" appetite, while we need the opposite effect. For serving, use unsalted and sugar-free Greek yogurt, low-calorie sour cream, or simply skip any additions except fresh herbs. Taste the soup and serve it hot.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Peel the onion and garlic, chop and sauté in vegetable oil for just a couple of minutes.
- 3
Step 3
Peel the pumpkin and remove the inner edge with seeds. Cut into pieces.
- 4
Step 4
Add the pumpkin to the pot with the vegetables.
- 5
Step 5
Add water, from one to two cups, depending on the desired thickness. I poured in two cups of hot water and added a little salt.
- 6
Step 6
Cook the pumpkin soup for 30 minutes.
- 7
Step 7
Purée it using an immersion blender.
- 8
Step 8
Garnish the soup with Greek yogurt or sour cream, seeds, and fresh herbs.