Pumpkin Soup (Leached)
This recipe for leached and mashed pumpkin soup is a comforting and healthy dish that is perfect for a chilly evening. The pumpkin is first leached, which helps to reduce the potassium content, making it a kidney-friendly dish. It is then mashed and combined with some basic ingredients, creating a flavorful and nutritious soup that is suitable for those following a vegan or vegetarian diet. This dish is also gluten-free, making it ideal for those with gluten intolerance.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
98 kcal
Protein
2 g
Carbs
19 g
Fat
6 g
Fiber
2 g
Ingredients
Pumpkin
1 cup, cubed (200g)
Coconut Milk
2 tbsp (30g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Plain Water
2 medium cup (500g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
In a large pot, bring enough water to cover the pumpkin cubes to a boil.
Once the water is boiling, add the pumpkin cubes and let them boil for 15-20 minutes.
Drain the pumpkin cubes and transfer them to a large bowl.
Mash the pumpkin cubes with a potato masher or a fork until they are smooth.
In a large pot, heat olive oil over medium-high heat.
Add chopped onion and minced garlic to the pot and sauté until the onions become translucent.
Add the mashed pumpkin to the pot and stir well to combine.
Add the vegetable stock and coconut milk to the pot and bring to a boil.
Reduce the heat and simmer the soup for 10-15 minutes.
Season with salt and pepper to taste.
Serve hot.