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.
- Coriander, to taste
Instructions
- 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.
Nutritional information:
- Energy: 262 kcal
- Total fat: 22.9 g
- Carbohydrates Carbon : 11.8g
- Protein per serving: 3.6g
- Total dietary fiber: 3.2 g