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🍽️ Creamy Pumpkin Soup with Coconut

195 kcal · 30 min · 4 servings

Ingredients

• 600 g butternut squash (peeled and seeded)
• 200 ml coconut milk
• 1 l chicken broth
• 2 shallots
• 1 tsp ginger (freshly grated)
• 1 lemongrass
• 2 tbsp oil
• sambal oelek
• sea salt
• 2 tbsp chives (with flowers, for garnish)

Instructions

1. 1. Cut the pumpkin into large cubes.
2. 2. Peel the shallots.
3. 3. Chop the shallots finely.
4. 4. Heat the oil in a pot.
5. 5. Sauté the pumpkin and shallot vegetables in the hot oil.
6. 6. Continue to sauté the vegetables until they are soft.
7. 7. Add the grated ginger to the pot.
8. 8. Add the chopped lemongrass to the pot.
9. 9. Sauté the ginger and lemongrass briefly.
10. 10. Deglaze the vegetables with the vegetable broth.
11. 11. Stir the coconut milk into the soup.
12. 12. Simmer the soup over low heat.
13. 13. Simmer the soup for about 20 minutes.
14. 14. Puree the soup until smooth.
15. 15. Season the soup with salt.
16. 16. Season the soup with Sambal Oelek.
17. 17. Fill the finished soup into bowls.
18. 18. Serve the soup with fresh chives.

Nutrition per serving

• kcal: 195
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 25 g