Spicy Pumpkin and Coconut Soup

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Spicy Pumpkin and Coconut Soup
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
143
calories
Calories

Healthy, because

Even smarter

Nutritional values

This aromatic soup contains beta-carotenes from the pumpkin, which helps support vision and skin health, among other benefits.

Easily turn this into a vegan soup by replacing the cream with a plant-based alternative.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories143 kcal(7 %)
Protein2.6 g(3 %)
Fat10.9 g(9 %)
Carbohydrates9 g(6 %)

Ingredients

for
4
Ingredients
18 ounces
1
3 tablespoons
20 ounces
1
small, red Chile pepper
1 sprig
6 ounces
unsweetened Coconut milk (canned)
as needed Lemon juice (to taste)
a small piece of fresh Coconut (for garnish)

Preparation steps

1.

Cut pumpkin flesh into cubes. Peel onion and finely chop. Heat 2 tablespoons oil in a saucepan, saute onion and pumpkin briefly. Add broth, cover and simmer for 25 minutes until soft.

2.

Rinse chile pepper, remove stem and seeds and cut into rings. Rinse lemongrass, trim and finely chop. Heat remaining oil in a small pan, saute chile pepper and lemongrass briefly. 

3.

Puree pumpkin mixture with an immersion blender. Add chile pepper and lemon grass to the saucepan, stir and simmer for 5-10 minutes. Add coconut milk to the saucepan, stir, heat and season with salt, pepper and lemon juice.

4.

Cut coconut with a peeler. Serve soup in deep plates garnished with coconut shavings.