Pumpkin cream soup with ginger, coconut milk and cinnamon


Gorgeous 🧡, today I come with a proposal for a wonderful anti-flu soup, a real explosion of flavors and valuable substances.

Ginger has both anti-inflammatory and antioxidant properties and has an immunostimulating effect on the whole body. Let’s combine the delicious with the healthy – soup with a mild aroma of pumpkin, cinnamon and a pinch of health 👌

800 g pumpkin (measured raw and peeled)
100 g potatoes
1 onion
1-2 carrots
20 g coconut oil/butter
200 ml coconut milk (canned)
about 1.2 liters of water
a small piece of fresh ginger

Stew briefly chopped onions, carrots and ginger (pre-peeled) in a little water with coconut oil/butter. Add water and diced potatoes and pumpkin. Boil the soup for about 20 minutes or until the vegetables are completely soft. Then blend until smooth, add the coconut milk and boil for another 5 minutes.
If the soup is too thick, add more water. Spices – cinnamon, nutmeg. If you want, you can put a little freshly squeezed lemon juice, black pepper, turmeric and others.

Additional ideas on how to diversify pumpkin soup:
• Instead of potatoes, you can add croutons to the finished soup. For this purpose, cut a slice of whole meal bread into cubes and roll in aromatic spices of your choice (fenugreek, paprika, savory, etc.). Then bake in the oven on baking paper or on a hot plate in a pan with a non-stick coating, smeared with 1-2 drops of olive oil.

• If you want the soup to taste sweeter, then skip potatoes, do not add salt and increase the amount of carrots.

• It is very delicious if you add garlic to the soup.

• You can sprinkle the soup with pre-roasted peeled pumpkin seeds.

Approximate nutritional value of the whole soup according to cronometer.com
Kcal: 811.1
Proteins: 12.3
Carbohydrates: 81.5 g
Fat: 55.5 g

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