Spicy Pumpkin Soup With Coconut Milk

There is a wonderful girl Christina Podrezova who has the nice blog “Tasty not nasty” with tasty food ideas, so we will be happy to publish some of her diet recipes .


Ingredients for 8 servings:

  • whole pumpkin, weighing about 2 kg
  • 150 g of a coconut milk
  • 1 liter vegetable or chicken broth (we had the chicken one)
  • pumpkin seeds, 50 g
  • favorite herbs and spices (rosemary, curry, thyme and cumin, but thyme and curry can be replaced with mint – it will be even cooler).

Turn on the oven to 200 degrees and start the preparation of the pumpkin: it must be cuted in halfs, remove all the seeds and sprinkle the pumpkin with herbs and spices. Then put in the oven for 40-50 minutes. Periodically check your pumpkin – fork or knife should easily enter the flesh. If it is slightly blackened on top – do not worry, it is OK.

Once the pumpkin is ready, remove it from the oven and let cool slightly.

With a spoon, remove the pulp, put it into the blender, add milk, broth, salt, pepper and mash all of it. Be careful with coconut milk – at the beginning pour in just a little, then a little bit more. Make sure that its taste does not interrupt the taste of the pumpkin itself.

The soup is ready! Pour it in the dishes and garnish with pumpkin seeds. It is a great healthy diet food. Bon Appetit!

If we divide the soup for 8 servings, you get about 330 g per serving.

100 g of soup containes 41 kcal, 2.7 g protein, 1.8 g fat 2.8 g carbohydrates.

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