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