Pumpkin Ginger Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Servings
A creamy pumpkin ginger soup perfect for a cold evening
- 1 Pumpkin small
- 3 tablespoons Olive oil
- 1 clove Garlic
- 1 small Onion
- 2 cups Vegetable stock
- 1 inch Ginger fresh
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Slice pumpkin in half and core.
Discard the membrane and seeds and cut into 1-2 inch cubes.
In a large saucepan, heat 2 tablespoons of olive oil.
Add the garlic and onion stirring frequently until tender.
Add the pumpkin and ginger and cook for 2-3 minutes.
Add the vegetable stock and bring to a boil.
Season with the salt and pepper.
Simmer for 35-40 minutes until the pumpkin is soft.
Using a hand blender, purée soup until smooth.
Serve with a swirl of cream
Nutritional Info per serving: 135 Calories, 10.3g Fat, 1.6g Protein, 11g Total Carbs, 2.5g Fibre, 8.5g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1Serving | Calories: 135kcal | Carbohydrates: 11g | Protein: 1.6g | Fat: 10.3g | Fiber: 2.5g