Pumpkin coconut soup
Another pumpkin soup recipe! This one is oh, so creamy, yet contains only a few main ingredients: pumpkin, onions, and coconut cream. With the addition of ginger and some good veggie broth, it is quick to make and never disappoints. All hails pumpkin season!
Recipe adapted from Ebony McCorkell's 28-day Kindness Kickstarted Mealplan.
Ingredients
- 330g chopped onions
- 12g crushed garlic
- 20g ginger paste
- 36g coconut oil
- 2-4 tbsp veggie stock (depends on the salt content)
- 2,75 kg pumpkin (any type)
- 250 mL coconut cream
Instructions
- Heat up coconut oil in a large pot.
- Fry onions until they soften, stirring constantly over medium heat, and cover the pot with a lid if need be.
- Add crushed garlic and ginger, and keep cooking until they are mostly done.
- Add pumpkin, veggie broth and boiling water.
- Cover with a lid, and let it cook through over medium/low heat.
- When the vegetables are cooked through, add the coconut cream and blend together.
- Adjust water content to desired thickness.
- Enjoy with a few slices of crusty bread!
Nutritional information
Kcal Protein Carbs Fat 1900 56g (12%) 188g (40%) 103g (49%)