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PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE OLI…
Total Time 1 hours
Yield 4
Number Of Ingredients 9
Steps:
- Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
- Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
- Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
- Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Nutrition Facts : Calories 90 calories, FatContent 4.4 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 4.6 g protein, CarbohydrateContent 8.7 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 2.9 g fibre
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