Pumpkin and Ginger Soup

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June 2, 2018
FODMAPS Yarraville Naturopath
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June 27, 2018
healthy eating naturopath

This Pumpkin and Ginger Soup is perfect for the colder weather and this one is warm and spicy thanks to the grated ginger which also helps to give you immune system a boost.

Serves: 4

Cooking Time: 1 hour

Ingredients
1 kg pumpkin
2 shallotshealthy eating naturopath
75 g ginger
a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder

Method

  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs and a splash of coconut milk

Serve immediately or freeze into portions for a quick and healthy lunch time meal