Ingredients:

• ½ Japanese squash (300g) peeled and cut into medium cubes

• 1 medium slice of fresh ginger or 1g of ginger powder

• 1 large onion (150 g)

• 3 cloves of garlic (5g)

• 1 liter of Capim-Santo tea infusion

• 2 Measuring Spoons of ISOFORT® WPI Taste NEUTRAL

• Olive oil, salt and black pepper to taste
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Preparation mode:

• In a saucepan, place the tea infusion, pumpkin and ginger, cook over medium heat for approximately 30 minutes;

• Transfer the stew to a blender, add 2 measured spoons of ISOFORT® WPI Taste NEUTRAL and beat until smooth;

• Sauté some olive oil and brown the garlic in a saucepan and add the blender mixture;

• Season with salt and black pepper to taste and cook for another 5 minutes.

Chef's tip: Try adding 1 tablespoon of light cream cheese at the end of the preparation.

Tip from Vitafor: At the end of the preparation, make your soup crispier and proteinier with ISOCRISP® WHEY Or ISOCRISP® PLANT.

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