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Creamy pumpkin soup with coconut milk & scallion
Creamy pumpkin soup with coconut milk & scallion
430kcal Per person
13g Protein
27g Carbs
30g Fat
13g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- ½ tablespoon olive oil (8 ml)
- 8 ounces pumpkin (frozen) (224 g)
- 1 ½ cup water (356 ml)
- 1 cube vegetable bouillon
- 1 scallion
- 3 fluid ounces coconut milk (90 ml)
- 4 ounces chickpeas (112 g)
- 1 ½ tablespoon cream cheese, reduced fat (23 ml)
Preparing this recipe
- Finely chop the onion and mince the garlic.
- Heat the oil in a soup pot and sauté the onion and garlic for 2 minutes over medium heat.
- Add the pumpkin pieces and cook for another 2 minutes. Then add water with the bouillon cube and bring to a boil for about 10 minutes.
- Wash the scallion and slice into thin rings.
- Remove the pot from the heat and add the coconut milk. Puree the soup with an immersion blender. Add the chickpeas to the soup and let simmer for 4 minutes on low heat.
- Pour the pumpkin soup into a large bowl and top with the cream cheese and scallion. Season the soup with pepper and salt to taste.
Requisites:
- Immersion blender
Tip van FitChef
Delicious with some chopped, fresh cilantro.
