glutenfrei

Hokkaido pumpkin soup

This super creamy and delicious low-histamine Hokkaido pumpkin soup is a true classic – and conjures up a beautiful color on the plate!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

  • 1 Hokkaido pumpkin
  • 2 carrots
  • 1 onion (1)
  • 2 cloves of garlic (1)
  • 1 turmeric root / 1/2 tsp turmeric powder
  • 2 tbsp Omega-3-6-9 oil (pumpkin, hemp and flaxseed)
  • Olive oil
  • Rock salt
  • 750 ml water
Recipe

preparation

  • Wash the pumpkin, remove the seeds and cut into large pieces.
  • In a pot with olive oil, briefly sauté the onion (1), turmeric and garlic (1).
  • Then add the pumpkin, the chopped carrots and water.
  • Cook for 10 minutes. Season with salt and purée. Refine with Omega-3-6-9 oil.

Our HistaFood tip

You can use other varieties of pumpkin instead of Hokkaido. Pumpkin is generally considered low in histamine. It goes perfectly with our organic multigrain bread .

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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