Spicy pumpkin cream soup with ginger and cream

4 servings

20 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 181.1
• Proteins: 4.2g
• Fats: 10.8g
• Carbohydrates: 20.8g

Ingredients

• Pumpkin: 400 g
• Coconut oil: 2 tbsp
• Ginger: 1 pc
• Onion: 1 pc
• Zucchini: 1 pc
• Garlic: 6 clove
• Coconut cream: 20 ml

Cooking steps

1. Prepare the vegetables. Cut the pumpkin into large pieces and bake in the oven with coconut oil until done. Sauté onion, ginger, and zucchini in 1 tablespoon of coconut oil until cooked.

   Required ingredients:

   • Pumpkin: 400 g
   • Coconut oil: 2 tablespoons
   • Onion: 1 piece
   • Ginger: 1 piece
   • Zucchini: 1 piece

2. Prepare the soup. Mix the ingredients and blend until smooth. Add spices, garlic, and a bit of fresh ginger.

   Required ingredients:

   • Garlic: 6 cloves
   • Ginger: 1 piece

3. Before serving the ready soup, pour in some thick fatty cream (coconut cream can be used). The soup can be garnished with parsley and pumpkin seeds.

   Required ingredients:

   • Coconut cream: 20 ml