Warm pumpkin, coconut, and lime crème of soup
Ingredients (serves 1)
- 125 g pumpkin
- 100 g coconut milk
- 1 lime
- 40 g onion
- 3/4 inch fresh ginger
- 1 tbsp of extra virgin olive oil
- Grated coconut (optional)
- Salt (Skip in case of hypertension or fluid retention)
- Black pepper
Method
- 1. Peel and slice the ginger. Reserve a slice for the presentation.
- 2. Cut the onion and cook in a pan with a splash of olive oil at low heat for ten minutes.
- 3. Peel and cut the pumpkin into pieces.
- 4. To the pot with the onion, add the pumpkin along with the ginger. Cover with water and simmer un-til the pumpkin is fully cooked.
- 5. Once cooked, remove the ginger, add the coco-nut milk, and blend everything together.
- 6. Add a few drops of olive oil, the juice of a lime, and season with salt and pepper to taste. Blend again until obtaining a fine texture.
- 7. Serve the soup warm and decorate with a drizzle of coconut milk, olive oil and a piece of ginger.
- 8. Optionally, and if tolerated, the soup can also be served with grated coconut on top.
