Pumpkin is rich in Vitamins A, C and E as well as minerals such as potassium, magnesium and calcium. Only 9oz of pumpkin provides more than 700% of the recommended daily requirement for vitamin A and contains 7g of fibre.
I love the taste of Pumpkin in my roasted vegetables and soups so I decided to make it the star of the soup in this recipe :)
Recipe (2 people)
Ingredients:
1 tsp coconut oil
1 onion (diced)
1 garlic clove (minced)
1 pumpkin (deseeded and cut into cubes)
1 1/2 cup of vegetable broth (homemade)
1/2 a can of organic coconut milk light
1 tsp curry powder
a few pinches of cumin powder
a few pinches of chili flakes
a sprinkle of rosemary
salt & pepper to taste
Method
- Heat coconut oil in a saucepan over medium-high heat and sauté the onion with a sprinkle of rosemary and garlic.
- Add the pumpkin cubes, curry powder, cumin powder and chili flakes.
- Pour in the vegetable broth and coconut milk and season with salt & pepper.
- Cook in a covered saucepan for around 8 minutes.
- Remove from heat and let the soup cool down.
- Blend the soup in the blender.
- Put the blended soup back in the saucepan and heat right before serving.
- Sprinkle with toasted pumpkin seeds and serve with a piece of lemon because the squeeze of lemon juice in this soup really enhances its flavours!
Enjoy :)
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