Pumpkin and Ginger Soup

This Pumpkin and Ginger Soup is a comforting vegetarian dish that beautifully blends the earthy sweetness of pumpkin with the warm, spicy notes of ginger. Perfect for a cozy meal, it is both nutritious and satisfying.

Ingredients

• Pumpkin - 300 grams, peeled and cubed
• Fresh ginger - 20 grams, peeled and minced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chopped green onions - for garnish
• Cilantro - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat.
2. Add the minced ginger and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the cubed pumpkin and stir well to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let it simmer for about 15 minutes, or until the pumpkin is tender.
6. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
7. Stir in the coconut milk and soy sauce, then season with salt and black pepper to taste.
8. Warm the soup for an additional 2-3 minutes to heat through.
9. Serve hot, garnished with chopped green onions and cilantro.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• Ginger is known for its anti-inflammatory properties and aids digestion.

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