Pumpkin Soup with Coconut Milk – Lunch, Dinner

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  • Pumpkin Soup 2
  • Pumpkin soup 3
  • 4Yield
  • -4Servings+
  • 15 mPrep Time
  • 30 mCook Time
  • 45 mReady In
Print Recipe

Ingredients

Nutrients

Calories
374
Carbohydrates
22 g
Fat
32 g
Fiber
2 g
Protein
7 g
Sodium
481 mg
Sugar
8 g

Step by step method

  • Step 1

    Heat coconut oil in a large pot, then add onion and ginger and cook for about 3 minutes, while stirring. Add cumin, turmeric and cayenne, pumpkin, coconut milk (reserve 4 tablespoons for garnish), broth and salt. Bring to a boil then reduce the heat and cook, while stirring occasionally for about 20 minutes. Stir in lime juice.

  • Step 2

    Puree the soup with an immersion blender or in a blender, and garnish with the coconut milk and pepper.

Tips & variations

  • Decorate with parsley or coriander or pumpkin seeds

  • Add a teaspoon of pumpkin oil on top

  • Serve with sourdough bread

  • Serve the soup in the pumpkin shell

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