By Martine Peters
Pumpkinsoup with coconut and ginger
7 steps
Prep:15minCook:12min
I can't say anything about this soup other than that it is the best soup ever and yes, its a little bit of work cutting up a pumpkin, but totally worth it. Because of the coconutmilk and ginger it doesn't taste bland at all.
Updated at: Thu, 17 Aug 2023 07:38:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
5
Low
Nutrition per serving
Calories289.1 kcal (14%)
Total Fat25.5 g (36%)
Carbs13 g (5%)
Sugars5.8 g (6%)
Protein5.9 g (12%)
Sodium638.2 mg (32%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut up the pumpkin
Step 2
Grate ginger
Step 3
Fry the scallions and add the ginger, sambal, lemongrass and garlic.
Step 4
Add the vegetable stock, coconut milk, pieces of pumpkin and bring to a boil
Step 5
Let it slimmer 12 minutes
Step 6
Put everything in a blender and blend
Step 7
Serve with chopped pecan, cilantro, lemon juice and extra sambal to taste
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