Pumpkin Cream Soup with Granola - Mexican Soups

Ingredients

  • 500 g Pumpkin (Peeled and cubed)
  • 0.5 cup Granola (Kellogg’s® Ancient Grains; Amaranth, flaxseed and cranberry)

Instructions

  1. Boil the pumpkin until tender.

  2. Blend the cooked pumpkin until smooth.

  3. Heat the pumpkin cream in a pot.

  4. Serve hot, topped with granola.

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