Low-Carb Asian-Style Pumpkin Soup Recipe

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This week we’re that includes a well timed recipe from a brand new collaborator, Sophie de Ville. Sophie was born in France, and has lived all around the world. After her son was recognized with sort 1 diabetes, she made it her mission to offer diabetes-friendly recipes for her household, and he or she’s determined to share them on her personal web site.

Her first recipe is a pumpkin soup recipe with an Asian twist – curry paste, ginger, and topped with recent cilantro. It could be an ideal recipe to carry somewhat aptitude to your Thanksgiving desk.

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Low-Carb Asian-Style Pumpkin Soup

Pumpkin with coconut milk, curry, and recent cilantro.


  • 2.5 lb pumpkin or butternut squash
  • 1 medium onion
  • 1/2 teaspoon purple curry paste
  • 2 inch knob of ginger
  • 1 can coconut milk
  • 1/four cup sunflower oil
  • 1 bunch recent coriander (cilantro)


  1. Peel and de-seed the pumpkin

  2. Cut the pumpkin into 1″ squares

  3. Peel and cube the onion. Peel and chop ginger.

  4. Sauté onion, ginger, and coconut oil in a big pot over medium warmth, till mushy.

  5. Add curry paste to pot, and prepare dinner for 2-Three minutes.

  6. Add pumpkin and rooster inventory. Cook over medium warmth till pumpkin is totally mushy.

  7. When the pumpkin is cooked, mix the soup, utilizing a immersion stick blender.

  8. Add the coconut milk to the soup. Season to style.

Coriander Pesto

  1. Roughly chop the recent coriander.

  2. Add sunflower oil

  3. Blend. Add water if crucial.

Recipe Notes

Garnish with sliced purple onion, purple chiles, and cilantro leaves.

Each serving ought to have about 10g of complete carbohydrates.

Please be aware that the dietary info could fluctuate relying on the precise manufacturers of merchandise used. We encourage everybody to verify particular product labels in calculating the precise dietary info.

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