in Recipes, Soup Recipes

Low Carb Pumpkin Soup

updated

Spread the love

Low Carb Pumpkin Soup

The perfect low carb pumpkin soup recipe with a picture and simple step-by-step instructions.

  • 0,5 Pc. Hokkaido pumpkin
  • 0,5 liter Low-Fat coconut milk
  • 0,5 liter Vegetable broth
  • 0,5 Pc. Onion
  • 1 teaspoon Nutmeg
  • 1 teaspoon Curry powder
  • 1 teaspoon Ginger
  • Salt
  • Pepper
  • 1 tablespoon Olive oil
  1. Halve the Hokkaido, core and dice half of the pumpkin. Then halve the onion, dice and fry for 2-3 minutes. If you like, you can add a little ginger to the onions. This gives the soup a little spiciness later.
  2. Now the pumpkin cubes are added to the onions. Also add the stock and coconut milk. The ingredients are simmered over low heat for about 25 minutes.
  3. Then the soft-boiled pumpkin is pureed. Season the soup with salt and pepper. Also add nutmeg and curry powder. The delicious, low-fat pumpkin soup is ready!
Dinner
European
low carb pumpkin soup

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Butternut Squash Filled with Couscous

Herbal Butter with Sun-dried Tomatoes