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Ingredients
Vietnamese Style Pumpkin and Zucchini Soup
- Ingredients
- 3 Tbsps unroasted Shelled peanut
- 22 ozs Pumpkin
- 6 ozs Zucchini
- 1 small red chili pepper
- 1 pinch sugar
- 1 pc fresh ginger
- 20 ozs Vegetable broth
- 13 ozs unsweetened Coconut milk (canned)
- salt
Soak peanuts for 30 minutes in lukewarm water. Peel pumpkin, core and cut into bite-sized cubes. Rinse zucchini, trim and cut into bite-sized cubes. Rinse the chile pepper, cut lengthwise, remove seeds, remove the white ribs and chop the flesh finely. Combine with 1 pinch of sugar and grind in a mortar.
Peel ginger and grate finely. Add peanuts, pumpkin, chile pepper-sugar mixture, ginger, and the vegetable broth to a pot, bring to a boil and simmer over medium heat for 15 minutes.
Add the zucchini and cook another 5 minutes. Add coconut milk and cook the soup for 5 minutes.
Season to taste and serve in preheated soup bowls.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
Healthy, because
This delicious pumpkin soup is packed with skin-friendly vitamins including vitamin A, E and C, which can help fight premature aging and make the skin look healthier.
Even smarter
Serve this soup with a side salad dressed in a miso-ginger dressing to compliment the Vietnamese spices.