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
- Preheat oven to 425 8.
- Slice pumpkin in half and core.
- Discard membrane and seeds.
- Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
- Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
- Remove from oven and allow to cool.
- Peel away hard outer skin using a peeler and reserve flesh.
- Cut into 1-2 inch cubes.
- In a large stockpot, heat 2 tablespoons of olive oil.
- Add in garlic, onion, carrot and celery stirring frequently until tender.
- Saltl and pepper to taste.
- Add vegetable stock and bring to a boil.
- Add pumpkin and ginger; simmer for one hour.
- Using a hand blender, purv e soup until smooth.
- Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
- 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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Contributors: Prab R. Tumpati, MD