This healthier version of pumpkin soup perfect for the autumn season
From the original site: I use kabocha, it’s Japanese pumpkin. Kabocha has a sweeter taste more than other type of pumpkin. It’s high with potasium, vit B and C and as the source of complex carbohydrates which good for increasing energy.
This pumpkin soup is maybe a little different like others pumpkin soup you use to have, it’s pumpkin soup fusion style – a healthier style! How that sound?!
Link to Recipe: Healthier Pumpkin Soup – Fusion
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