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Pumpkin Coconut Ginger Soup

Soup Public
Course: Starter
Preparation time: 5 minutes
Cooking time: 30 minutes
Energy: 416 kcal / serving

Instructions

  • 1.   Cut the pumpkin flesh into large cubes. Roast them in a hot oven (200°C - 400°F) with a drizzle of olive oil until they are tender - this will give a more pronounced flavor and also reduce the cooking time of the soup.
  • 2.   Meanwhile, sauté onion + garlic + grated ginger in a saucepan (the one in which you want to simmer the soup), in that order.
  • 3.   Add the pumpkin and mash everything with a potato masher.
  • 4.   Dissolve the bouillon cube in a little hot water, mix with the coconut milk and add gradually until you reach the desired consistency and quantity.
  • 5.   Be careful, the coconut milk should not boil.
  • 6.   Cover and simmer over low heat for 5-10 minutes, then remove from heat a few minutes before serving, with a grilled ciabatta for example.

Ingredients for servings

  • 1 pumpkin
  • 1 fresh ginger
  • 1 coconut milk
  • 1 chicken bouillon cube
  • 1 onion
  • 1 garlic clove
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates (1)

  • Lydie17
    jan., 14 2021
    Add parmesan, butter, béchamel sauce, and cannelloni tubes, no lasagna noodles.

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    416 kcal
    21 %
  • Fat
    6,64 g
    9 %
  • of which saturated
    1,7 g
    8 %
  • Carbohydrates
    50,37 g
    19 %
  • of which sugar
    20,22 g
    22 %
  • Protein
    14,34 g
    29 %
  • Fibers
    7,75 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.