Spicy Pumpkin and Coconut Soup
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.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 143 kcal | (7 %) | ||
| Protein | 2.6 g | (3 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 18 ozs Pumpkin
- 1 onion
- 3 Tbsps vegetable oil
- 20 ozs Vegetable broth
- 1 small, red chili pepper
- 1 stalk Lemongrass
- 6 ozs unsweetened Coconut milk (canned)
- salt
- freshly ground pepper
- as needed lemon juice (to taste)
- a small piece of fresh Coconut (for garnish)
Preparation steps
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.
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.
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.
Cut coconut with a peeler. Serve soup in deep plates garnished with coconut shavings.
