Soup

Creamy Pumpkin Soup with Hokkaido

Name: Creamy Pumpkin Soup with Hokkaido
Total time: 40 min
Yield: 1
Ingredients: 0.25 kg Hokkaido pumpkin; 100 ml Coconut milk; 150 ml Vegetable broth; 1 Stk Onion; 1 Stk Garlic cloves; 1 cm Ginger; 0.75 tbsp Olive oil; 0.25 tsp Salt; 1 pinch Pepper; 0.5 tbsp Lime juice; 0.75 tbsp Pumpkin seeds

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Prep time

40 min

Portions

Difficulty

Easy

Calories

470 kcal

Nutrition

Per portion

Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.

470

kcal

Carbs

28g

Protein

Fat

38g

Ingredients

For 1 portion

Hokkaido pumpkin
¼ kg
Coconut milk
100 ml
Vegetable broth
150 ml
Onion
1 Stk
Garlic cloves
1 Stk
Ginger
1 cm
Olive oil
¾ tbsp
Salt
¼ tsp
Pepper
1 pinch
Lime juice
½ tbsp
Pumpkin seeds
¾ tbsp

Method

Step by step

1
Cube pumpkin.
2
Chop onion, garlic and ginger.
3
Heat olive oil, sauté onions.
4
Briefly toast garlic, ginger and chili.
5
Add pumpkin, top up with broth.
6
Simmer 20 min.
7
Add coconut milk, puree.
8
Adjust with salt, pepper and lime juice.
9
Serve with pumpkin seeds and a swirl of coconut milk.

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Soup

Creamy Pumpkin Soup with Hokkaido

Per portion

For 1 portion

Step by step

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