Pumpkin Coconut Soup
This easy keto vegan pumpkin soup is made with coconut milk for a creamy texture with the warm spice of ginger.
Servings: 6 servings
- 2 cup pumpkin puree store bought or homemade
- 1 medium onion diced
- 2 cloves garlic minced
- ½ inch ginger grated
- 1 cup vegetable stock
- 1 cup coconut milk tinned
- ½ teaspoon salt
- ½ teaspoon black pepper
Heat the coconut oil in a large saucepan add the onions, garlic and ginger and cook, stirring occasionally.
Add the pumpkin puree, stock and coconut milk and simmer for 20 minutes.
Remove from the heat and puree the soup in batches in a blender until smooth (always use caution when blending hot liquids).
Return the soup to saucepan, season with the salt and pepper and heat the soup on a low heat to serve.
Makes 6 servings and freezes well.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 96kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Fiber: 1g