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Recipe
Quick recipe for pumpkin soup with coconut milk
Looking for a quick recipe for pumpkin soup with coconut milk? Then you'll love this Hokkaido soup!
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Preparation:
15
minutes
mins
Preparation:
15
minutes
mins
Servings:
3
People
Calories:
170
Ingredients
50
g
Shallots
1
Garlic clove
350
g
Hokkaido
15
g
Ginger
1
EL
Coconut oil
200
ml
Vegetable broth
2
EL
Lime juice
100
ml
Coconut milk
Salt, pepper and curry to taste
Instruction
Finely dice shallot and garlic. Remove the seeds from the Hokkaido and dice.
Peel and chop the ginger. Heat coconut oil in a pot and sauté ginger, garlic and shallots.
Now add the pumpkin. Pour soup and simmer for 10 minutes.
Puree soup and add lime juice and coconut milk. Season the soup with salt, pepper and curry powder.
Notes
This recipe contains per serving
18.8 grams carbohydrates
2.7 grams protein
8.5 grams fat
Nutritional values
Calories:
170
kcal
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