Pumpkin And Coconut Soup

About

This warming low carb soup combines puréed pumpkin with fiery ginger and creamy coconut, blended until velvety smooth.

This is a great batch cooking option as you can prepare the soup in larger quantities and freeze any leftovers for future meals.

Ingredients

• ½ medium – 2 1/2" diameter red onion
• 1 clove garlic
• 1 tablespoon olive oil
• 1 cup organic pumpkin puree by pacific
• 1 tablespoon ginger, ground
• 3 ⅓ cup vegetable broth, bouillon or consomme
• ⅔ cup coconut milk, plain or original, not fortified, typically used in cooking

Instructions

1. Thinly slice the onion and the garlic. Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and garlic and sweat gently for 2-3 minutes until tender and fragrant.
2. Add the pumpkin purée and ginger and stir well to combine. Cook for a minute or two to heat through.
3. Add the stock and coconut milk and stir well to combine. Bring to a boil then simmer for 10 minutes.
4. Taste and season with salt and pepper if required. Transfer to a blender, or use a stick blender and process until completely smooth. Optionally serve with a garnish of fresh cilantro, coconut flakes or pepitas.

Nutrition Facts

• Servings: 4
• Calories: 137.8kcal/576.4kJ (per serving)
• Fat: 10.6g (per serving)
• Carbs: 11.0g (per serving)
• Protein: 1.8g (per serving)