- 1 kg Pumpkin
- 1 Shallot
- 1 liter Organic Vegetable Stock
- 125 ml Coconut Milk
- 1/2 tsp Chili Powder
- 1/2 Lime, juiced
- Extra Virgin Olive Oil
- Sea Salt, to taste
- Pepper, to taste
- Boil broth, add chopped shallot and pumpkin to it. Salt to taste and cook over medium heat until vegetables are cooked.
- Remove cooked pumpkin from the broth and put them in a blender. Add coconut milk and lime juice. Mix until smooth. If you like more liquid soups, add some broth.
- Serve hot by adding a little olive oil directly to the bowl. Sprinkle with pepper.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 867mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 3g