Butternut Pumpkin, Rosemary and Ginger Soup
Butternut pumpkin is rich in vitamin A and provides a good source of dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Butternut pumpkin
- 1 piece Onion
- 2 piece Garlic cloves
- 2 teaspoon Fresh rosemary
- 1 teaspoon Fresh ginger
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped rosemary, and grated ginger. Cook until the onion is translucent.
- Add diced butternut pumpkin and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Stir in coconut milk and season with salt and black pepper.
- Simmer for an additional 5 minutes to heat through.
- Serve hot and garnish with a sprig of rosemary, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.