Low Carb Pumpkin and Coconut Soup
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.
How to Make It
Step 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.
Step 2
Add the pumpkin purée and ginger and stir well to combine. Cook for a minute or two to heat through.
Step 3
Add the stock and coconut milk and stir well to combine. Bring to a boil then simmer for 10 minutes.
Step 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.
Ingredients
- Red Onion – ½ medium – 2 1/2″ diameter
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Organic Pumpkin Puree by Pacific – 1 cup
- Ginger, Ground – 1 tablespoon
- Vegetable Broth, Bouillon Or Consomme – 3-⅓ cup
- Coconut Milk, Plain Or Original, Not Fortified, Typically Used In Cooking – ⅔ cup