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Thick soup with pumpkin, tomatoes and Feta cheese
Lovely colour, delightful, rich taste and great satiety with low calories!
A delicious dessert! I highly recommend it.
Peel the pumpkin, cut it into small pieces, put it in a saucepan, add water, and boil until soft—drain and cool.
Separate the egg whites from the yolks. Place the egg yolks in a bowl with the curd and whisk.
Add the cooled pumpkin, sweetener, and vanilla and whisk again until smooth.
Whisk the egg whites to a stiff froth and fold into the pumpkin mixture in two additions.
Place the mixture in a mould and put it in a second mould with hot water. Place the tins in a preheated oven at 180 °C and bake for ~30-35 minutes until the surface becomes golden.
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Finished product weight 1036
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Lovely colour, delightful, rich taste and great satiety with low calories!
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