Low cal PUMPKIN SOUP (vegan) || ~150 cals for the whole recipe (3 portions)


-350 grams cooked pumpkin

-0.7 l water

-1 tsp vegetable nut

-one onion




-parsley (optional)

How to:

1) cut the onion in little slices and put it into a pot with the water

2) Add the pumpkin, salt and pepper. Mix with a ladle and let cook foe 20 minutes (or less).

3) Put everything into a mixer and whisk it for 1 minute.

4) Add the nutmeg and serve it.

Enjoy and stay safe!!🍁




1.5 lbs medium raw shrimp peeled and deveined, tail-on or tail-off

2 tbsp butter

1 tbsp minced garlic

1 tsp italian seasoning

¼ tsp onion powder

salt and pepper to taste

¼ tsp smoked paprika or regular


1 tbsp butter

1 tbsp olive oil

1 lb asparagus

salt to taste


2 tbsp parsley

½ lemon juiced


Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.

Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.

Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.

Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.

Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.

Remove from heat, garnish with parsley and serve immediately.

Source: with peanut butter on top