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Pumpkin, Coconut + Ginger Soup

Photo cred: Dolly and Oatmeal

Although we’re based in Asia, we can’t quite hide our excitement for all things Halloween, Thanksgiving and Christmas. In particular the warming flavours and spices that come with the festive season, especially pumpkin.

Adapted from the inspiring foodie blog, Dolly and Oatmeal, we tried our hands at making this comforting bowl of goodness to both satisfy and welcome the festive season!

Pumpkin is highly nutritious. A great source of various essential nutrients, one cup of cooked pumpkin has more than 200% of your daily recommended intake of Vitamin A! It’s also packed with fiber to keep you fuller longer, and the bright orange colour from the carotenoids isn’t just for show – carotenoids have been shown to help with premature aging and cardiovascular disease. How’s that for a soup packed with a punch!

 

SIMPLE PUMPKIN, COCONUT + GINGER SOUP (V + GF)
| makes roughly 6 cups |

INGREDIENTS

  • 1 cup roasted pumpkin, puréed
  •  2-3 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup of cooked chickpeas or canned (organic)
  • 2 cups of coconut milk
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 3 cups (700ml) of filtered water or low sodium vegetable brot
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper
  • 1 1/2 teaspoons fresh lemon juice

INSTRUCTIONS

• Preheat oven to 190° C (375° F) and line a rimmed tray with baking paper. Rub a good amount of olive oil over cut side of pumpkin; place cut side down on baking sheet and place in oven. Cook pumpkin until fork tender – about 50-65 minutes. Let it cool until it’s ready to handle. Scoop pumpkin out into a bowl and set aside.
• In a large soup pot, heat olive oil and coconut oil over medium heat. Add shallots and garlic and cook for about 5 minutes or until soft.
• Add the water, salt and pepper – stir.
• In a high speed blender (or food processor) combine sautéed ingredients with chickpeas, roasted pumpkin, water and coconut milk – blend for about 20 seconds only, not until smooth. You still want some chunks!
• Transfer blended mixture to large soup pot. Add in lemon, sea salt and pepper. Heat but don’t boil.
• Pour soup into your favourite bowl and sprinkle with any leftover shallots.

Enjoy immediately!

*A note: the consistency is up to you. You might like to add more liquid or less, depending on how thick or thin you prefer your soup. So go on and get creative … and be sure to tell us how it turns out!

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