Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is a great source of Vitamin E , Vitamin B6, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber.
And cooking or baking with pumpkin gives you sheer unlimited options. I, for instance, love baking with pumpkin. But now back to the soup.
- Recipe (for 4 portions):
– 800g pumpkin (Hokkaido or butternut)
– 200g onion
– 60g ginger
– 4 tsp olive oil
– lemon juice
– 100ml almond or coconut milk
– 500ml organic vegetable broth
– 2 tbsp fresh corriander
– roasted almond flakes
– salt, pepper
– chili (if you like)
- Method:Peel the pumpkin and chop it into cubes.
Peel the onions and ginger and chop finely
Roast the onion, ginger and pumpkin in the oil and fill up with the broth. Leave to simmer until the pumpkin is soft.
Add the lemon juice and milk and put in a blender – mix until smooth.
Garnish with the chopped corianderand the roasted almond flakes.Enjoy!