Sopa de Abobora com Gengibre (Pumpkin and Ginger Soup)
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Ingredients
- 900 g pumpkin, peeled and cut into chunks
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp fresh ginger, grated
- 400 ml tinned coconut milk
- 500 ml vegetable stock
- 1 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 302 kcal
- Protein
- 5.2 g
- Carbohydrate
- 20.8 g
- of which sugars
- 10.8 g
- Fat
- 22.8 g
- of which saturates
- 17.2 g
- Fibre
- 2.8 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion, garlic and ginger for 5 minutes until softened.
- 2
Add the pumpkin and cook for 3 minutes, stirring to coat it, then pour in the vegetable stock.
- 3
Bring to a simmer, cover and cook for 20-25 minutes, until the pumpkin is completely soft.
- 4
Stir in the coconut milk and blend with a stick blender until smooth.
- 5
Warm through for 2 minutes, then ladle into bowls and scatter with fresh coriander.
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