Creado con IA
Pumpkin and Ginger Soup
45 min 560 kcal por ración Fácil
Ingredientes
4 Raciones
- pumpkin800 g
- onion1 medium
- garlic2 cloves
- grated ginger1 tablespoon
- olive oil1 tablespoon
- vegetable broth1 liter
- coconut milk100 ml
- salt1 teaspoon
- black pepper0,5 teaspoon
Preparación
- 1
Peel and chop the pumpkin into small cubes.
- 2
Dice the onion and mince the garlic.
- 3
In a large pot, heat the olive oil over medium heat.
- 4
Add the onion and garlic to the pot and sauté until the onion is translucent.
- 5
Stir in the grated ginger and cook for another minute.
- 6
Add the chopped pumpkin to the pot and stir to combine with the onion and garlic.
- 7
Pour in the vegetable broth and bring to a boil.
- 8
Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
- 9
Remove the pot from heat and use an immersion blender to puree the soup until smooth.
- 10
