One of my favorite things about
fall is all of the pumpkin recipes. Because most recipes I seem to come up with
tend to be more on the dessert spectrum, I decided to do a soup inspired by Thai
flavors for today’s post. Pumpkin is a great source of vitamin A and fiber. So
what is better than thick and creamy soup that you won’t believe is only 170
calories per serving?!
Ingredients:
1 onion, chopped.
1-2 garlic cloves, chopped.
2 Tbs. extra virgin olive oil.
2 ½ cups canned pumpkin.
2 Tbs. tomato paste.
1 Tbs. ginger paste.
3 cups of low sodium vegetable
broth.
¾ cup (about ½ a can) of reduced fat
coconut milk.
½ lemons, juiced.
1 Tsp. salt (or to taste).
1 tsp ground flax seed (for
garnish).
Instructions:
In a large pot, cook the onion in
oil until the onion begins to brown. Stir in pumpkin, tomato paste, ginger, garlic
and broth and pour into large blender. Blend ingredients until smooth. Add
coconut milk, lemon juice and salt and blend again. Pour back into pot and heat
ingredients to desired temperature. Pour into bowl and sprinkle flax seeds on
top as a garnish. Serve and enjoy!!
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