Sopa de Abóbora com Gengibre

Sopa de Abóbora com Gengibre is a velvety Brazilian pumpkin soup infused with the warm spice of ginger, perfect for a cozy meal. This dairy-free delight offers a hint of sweetness and a soothing aroma, making it a comforting dish for any occasion.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Fresh ginger - 30 grams, peeled and grated
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the grated ginger and cook for another minute until fragrant.
4. Add the cubed pumpkin and vegetable broth, bringing the mixture to a boil.
5. Reduce the heat, cover, and let it simmer for about 15 minutes or until the pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting eye health and immunity.
• Ginger has anti-inflammatory properties, aiding digestion and reducing nausea.

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