450
Calories
3g
Protein
44g
Fat
10g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Coconut cream - 130 ml
- Coconut oil - 15 ml (1 tbsp)
- Vegetable stock - 125 ml (0.5 cup)
- Ginger, minced - 2 g (1 tsp)
- Pumpkin, cubed - 125 g (1 cup)
- Onion, small - 15 g (0.5 whole)
How to make:
- Peel, seed and cube the pumpkin, chop the onion finely, mince the ginger root
- Fry pumpkin, onion and ginger root with the coconut oil until the onion has softened
- Add the coconut cream and stock and cook over a low heat for 20 minutes, or until pumpkin is cooked through
- Puree the soup using a food processor
