Pumpkin & Ginger Soup
Soups in winter is a must. There’s a sort of comfort to it and I’ve always been a great fan of warm liquid gold when the mercury plummets.
My all time favourite is pumpkin soup. It’s low in calories and I can have it for lunch and supper. I try not to eat carbs at night and if I do it’s usually vegetable based and not bread or rice.
Ingredients
1 onion
2 tsp ginger
salt to taste
Pumpkin 1 kg
Method
Dice onion and braise in a pot with 2 tsp oil on a medium-high heat.
When the onions are transparent, add your ginger.
Lastly add diced pumpkin to pot and let it braise until it gets a golden colour.
Add cold water to the pot until it covers the pumpkin.
Lower the heat to just under medium and let the pot simmer for 40 minutes.
Add the entire contents of the pot to a blender and blend until smooth.
Serve hot and add a bowl of steamed edamame on the side.
