Pumpkin Soup with Ginger and Coconut Milk
Pumpkin gives the soup beta-carotene and a soft natural sweetness, while ginger makes the flavor warmer and brighter without extra sauce. Coconut milk adds more satiety and a creamier texture even without dairy cream. The result is a cozy limited keto soup that is best served in moderate portions.
Cut pumpkin (900 g) into large cubes and chop onion (120 g) finely. Grate or mince ginger (10 g) very finely.
Heat olive oil (30 g) in a heavy-bottomed pot, add the onion, and cook for 2 minutes over medium heat. Stir in the ginger and warm it for 20 to 30 seconds until fragrant.
Add the pumpkin, pour in water (1.5 l), season with salt (5 g), and bring everything to a boil. Simmer for 20 minutes over low heat until the pumpkin is completely tender and crushes easily with a spoon.
Blend the soup until smooth, pour in coconut milk (250 g), add black pepper (1 g), and heat it for 2 more minutes without letting it boil hard.
Serve hot. For a thicker texture, leave the soup covered for 5 minutes before serving so the puree settles a little more.
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