Spicy pumpkin cream soup with ginger and cream
4 servings
20 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories181.1kcal
Proteins4.2grams
Fats10.8grams
Carbohydrates20.8grams
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.
- Pumpkin: 400 g
- Coconut oil: 2 tablespoons
- Onion: 1 piece
- Ginger: 1 piece
- Courgette: 1 piece
2
Prepare the soup. Mix the ingredients and blend until smooth. Add spices, garlic, and a bit of fresh ginger.
- 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.
- Coconut cream: 20 ml
