Pumpkin season is here, and it’s time to take advantage of this important fall ingredient that’s also low-carb. Garlic, ginger, and coconut milk make this Pumpkin Coconut Soup a bit exotic, while the pinch of cloves adds flavor for the festive seasons of fall. This recipe is enough to serve 4 generous servings, however it can also be used to serve 6-8 appetizer servings that are smaller, richer, and low in carbohydrates.

Low Carb Coconut Pumpkin Soup.

This recipe can be a good option for people who suffer from diabetes, and even prediabetes, since being low in carbohydrates will take care of blood sugar levels, avoiding hyperglycemia.

Ingredients:
  • 2 butter spoons.
  • 3 garlic cloves.
  • 2 pieces of ginger.
  • 1 can of pumpkin puree.
  • 1 can of coconut milk.
  • 1 teaspoon salt.
  • Pinch of ground cloves.
  • Roasted pumpkin seeds.
  • Cilantro, to taste.
Instructions:
  1. Peel the ginger and garlic. Use a mortar to crush them into a ginger-garlic paste or puree.
  2. Melt the butter in a saucepan over medium-low heat. Add the ginger garlic paste.
  3. Let it cook for about 5 minutes.
  4. Add the pumpkin and coconut milk to the skillet. Add a pinch of ground cloves. Turn up the heat to medium heat.
  5. Let it cook for 5 minutes.
  6. Taste it and add salt to taste.
  7. When ready add the roasted pumpkin seeds and coriander leaves.
Nutritional information:
  • Energy: 262 kcal
  • Total fat: 9 g
  • Carbohydrates Carbon  : 8g
  • Protein per serving: 6g
  • Total dietary fiber: 2 g

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