Lunch

🎃 Creamy Pumpkin Coconut Soup

Gluten-Free Dairy-Free Sugar-Free ⭐⭐ UITSTEKEND
🎃 Creamy Pumpkin Coconut Soup

Warm up with this creamy, anti-inflammatory pumpkin soup. Packed with ginger and healthy fats, this recipe is gluten-free and perfect for Hashimoto.

Ingredients

  • g pumpkin (cubed)
  • onion (chopped)
  • ml coconut milk
  • tsp ginger (grated)
  • ml broth
  • Coconut oil or olive oil

Preparation

  1. Heat a bit of oil in a large soup pot and gently sauté the onion and ginger until fragrant.
  2. Add the pumpkin cubes and cook for a few minutes.
  3. Pour in the broth, bring to a boil, and let it simmer gently for about 20 minutes until the pumpkin is completely soft.
  4. Remove the pot from the heat and blend the soup with a hand blender until smooth.
  5. Stir in the coconut milk, heat through briefly, and season with salt and pepper to taste.