72kcal
2g
3g
1g
1g
3g
10g
114mg
- 1 Onion
- 1 Garlic clove
- 20g / 0.7oz Ginger
- 400g / 14.1oz cleaned Hokkaido pumpkin
- 2 tbsp Rapeseed oil
- 200g / 7.05oz Red lentils
- 600ml / 20.28fl oz without added sugar Gluten-free vegetable broth
- 400ml / 13.53fl oz Coconut milk
1. Peel and finely dice 1 Onion, 1 Garlic clove, and 20g/0.7oz Ginger. Wash and roughly chop 400g/14.1oz cleaned Hokkaido pumpkin.
2. Heat 2 tbsp Rapeseed oil in a large pot and sauté Onion, Garlic, and Ginger.
3. Add pumpkin pieces and briefly sauté.
4. Add 200g/7.05oz Red lentils, 600ml/20.28fl oz gluten-free vegetable broth without added sugar, and 400ml/13.53fl oz Coconut milk.
5. Bring to a boil, cover, and simmer on low heat for 15-20 minutes until pumpkin is soft.
6. Remove from heat and puree soup with an immersion blender.
7. Season with salt and pepper to taste and serve in deep plates or bowls.
51% of RDI
36% of RDI
3% of RDI
0% of RDI
0% of RDI
36% of RDI
28% of RDI
Strictly speaking, Ginger is not a root but a rhizome, a thickened shoot that stores nutrients for the plant. It helps with colds in the early stages, dissolves mucus, and reduces inflammation.
© 2024 GrowwW
