Pumpkin Lime Soup with Toasted Coconut
Pumpkin is a rich source of vitamins A and C, as well as potassium and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Pumpkin Lime Soup with Toasted Coconut
Ingredients
Instructions
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In a large pot, combine the pumpkin, coconut milk, vegetable broth, lime juice, garlic, ginger, salt, and pepper.
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Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the pumpkin is tender.
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Use an immersion blender or transfer the mixture to a blender and blend until smooth.
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Serve the soup hot, garnished with toasted coconut flakes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
