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Low Carb Pumpkin Soup

5 from 3 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 306 kcal
Contents show

Ingredients
 

  • 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

Instructions
 

  • 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.
  • 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.
  • 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!
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Nutrition

Serving: 100gCalories: 306kcalCarbohydrates: 9.5gProtein: 1.6gFat: 29.5g
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Written by John Myers

Professional Chef with 25 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.

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