Spiced Pumpkin & Coconut Soup | Low Carb | 4g Net Carbs

Ingredients

• 1kg pumpkin, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 400ml coconut milk (full fat)
• 500ml vegetable stock
• 1 tbsp olive oil
• 1 tsp ground ginger
• ½ tsp chilli flakes (or to taste)
• Salt and pepper to taste
• Pumpkin seeds (optional)

Method

1. Heat oil in a large pot. Add onion, garlic and cook until soft.
2. Add pumpkin, ginger, chilli and cook for 5 minutes.
3. Pour in stock and bring to the boil. Simmer for 20 minutes until pumpkin is tender.
4. Blend until smooth, stir in coconut milk and season to taste.
5. Top with pumpkin seeds (optional) and serve.