Thai pumpkin ginger soup (recipe)

Thai pumpkin ginger soup (recipe)
Name	Thai pumpkin ginger soup
Ingredients	Pumpkin • Olive oil • Garlic clove • Onion • Carrot • Celery • Fresh ginger • Coconut milk
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	137.9
Fat	14.5
Protein	1
Carbohydrate	2.6
Fiber	0.4
Net carbohydrates	2.2
Sugar	0.7
Saturated fat	8.8
Cholesterol (mg)	0
Sodium	13.4
Servings	10
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Thai pumpkin ginger soup (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Thai pumpkin ginger soup (recipe) details
Thai pumpkin ginger soup (recipe) image(external)

Recipe instructions

1. Preheat oven to 425 8.
2. Slice pumpkin in half and core.
3. Discard membrane and seeds.
4. Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
5. Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
6. Remove from oven and allow to cool.
7. Peel away hard outer skin using a peeler and reserve flesh.
8. Cut into 1-2 inch cubes.
9. In a large stockpot, heat 2 tablespoons of olive oil.
10. Add in garlic, onion, carrot and celery stirring frequently until tender.
11. Saltl and pepper to taste.
12. Add vegetable stock and bring to a boil.
13. Add pumpkin and ginger; simmer for one hour.
14. Using a hand blender, purv e soup until smooth.
15. Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
16. Top with edible orchids or pansies.
    
    Food tags
    Vegetable, Thai, Asian, Vegan, Free Of..., Winter,

Thai pumpkin ginger soup (recipe) details

Time:
Prep Time in Hours and Mins:30M

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