pumpkin coconut soup ginger

Enjoy! 2 cups coconut milk 1 cup chicken broth or vegetable broth Salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro Step 1 Heat the coconut oil in a large saucepan over medium. Remove the turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender, in batches if needed. Proportions are all wrong. You can substitute butternut squash for the pumpkin, if you prefer. Thank you so much Christie! Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). E171: is there a price for pretty products? Saute until onions are translucent, about 3-5 minutes. Serve with green onions. Thanks so much Meredith! Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Toss the butternut pumpkin in the oil and cook for 5 minutes. Thank you so much for this lovely comment Georgia! Cube the pumpkin into small, evenly sized pieces. I love seeing your creations! Registered company number 2724405, registered charity number 1013084. Season, then bring to the boil and simmer for 40 minutes. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, garlic, thyme, and red pepper. Busy doctors and supper club hosts Amy and Emily Chung describe the flavours of Myanmar, having recently written their new recipe book The Rangoon Sisters: Recipes from our Burmese family kitchen. Preheat oven to 350 degrees F (175 degrees C). Add spices. Reduce to a gentle simmer and cook until the pumpkin pieces becomes tender enough to fall apart, about 25 minutes. Enjoy and taste the golden color of the sun! STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.Set aside. 10-17 hours per week and Touch point sessions, 15-20 hours per week plus time to watch lectures, Integrating nutrition into your medical practice. Once the oil is shimmering, add onion, garlic and salt to the skillet. Add the mixture to the pot. There are four key themes running through the degree: nutrition science; behaviour change and reflection; research; and practice. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife. Remove from heat. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside. In a large pan, heat the olive oil. Bring to boiling; reduce heat. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. We look at exactly what foods you should be eating and when, BSc (Hons) Nutritional Therapy C0503PTD Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Will definitely continue to make it! Using a large spoon, remove pumpkin flesh and place in a food processor or blender. 6 reasons to fall in love with leeks this winter, Five minutes with two of IONs recent graduates, What to eat to support immunity in winter, Love turkey at Christmas? 1 large butternut squash (about 1 pounds); 2 tablespoons olive oil or other vegetable oil; 1 large yellow or sweet white onion, chopped; 1 medium apple, any variety, peeled and diced; 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube; 2 teaspoons good-quality curry powder; 2 teaspoons grated fresh or jarred ginger, or more, to taste . Thank you! Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Blend until super smooth. Required fields are marked *. Cook until onions are soft and translucent. What a beautiful, delicious looking warm soup! Add the pumpkin, salt, ginger, garlic, curry, cumin, and sugar. Peel the sweet potato and squash when cool enough to handle. Almost , Haha emphasis on the almost! Pure until smooth. When I'm not blogging I work as an expert fertility and pregnancy nutritionist. Some say its the answer to the climate crisis but its turning to dust. Heat the coconut oil in a large saucepan add the onions, garlic and ginger and cook, stirring occasionally. Season with salt and pepper to taste. Instructions. Serve with toppings. Place on tray, drizzle over olive oil and toss around with your hands to coat. Allow to cool slightly, then use a blender or stick blender to puree until smooth. Fees for subsequent years may increase in line with inflation, Entry:September and February Location: Online with optional attendance activities Duration: 4.5 years part-time or3 years full-time Course code: C0503PTD (part-time) C0503FTD (full-time) Fees part time: 5,250 - per year, years 1-4 2,625 - year 5 Fees full time: 9,250 - per yearAwarding body:University of Portsmouth, * Fees may increase in line with inflation, AwardBSc (Hons)Credits120PathwaysQualified nutritional therapistDuration1.5 years part-timeStudy time15-20 hours per week plus time to watch lecturesEntry datesFebruaryTuition fees*5,250 per year2,625 year 5. Can our food choices help? Thank you so much, Cathy I love finding new ways of incorporating broth too, it adds that extra layer of goodness to a soup! I share my favourite nutritious recipes here! Join us for our January Open Day to learn about our courses, entry requirements, student support and flexible post-study career options. Add the cumin and red pepper to the pot. Bring to a simmer, cook for 5 mins, I made the US conversion by consulting Google, and that was easier than I expected. The scents were lovely. Salt and pepper to taste. I purchased these bowls from a website called Minor Goods but Im not sure if its still in business anymore. With winter approaching, which nutrients are particularly important and how can we make sure we get enough of them? Place on tray, drizzle over olive oil and toss around with your hands to coat. (Though, you can use vegetable stock if you want to make this soup free from any animal products). If you can use organic vegetables, the soup will have a glorious color and taste more intense. Provided by Riley Wofford. Transfer the mixture to a blender. Pour in the vegetable broth and bring to a boil. Use an immersion blender to blend the soup until it is smooth. 3 cups pumpkin, peeled, cut into bite-size chunks 2 cups yam, peeled, cut into chunks 1/2 teaspoon turmeric 3/4 teaspoon ground coriander 1 teaspoon ground cumin 2 to 3 tablespoons fish sauce, to taste 1 teaspoon shrimp paste 1 teaspoon brown sugar, packed 2 tablespoons freshly squeezed lime juice 1/3 to 1/2 (13.5-ounce) can thick coconut milk directions Saute pumpkin, garlic, ginger and onion lightly in vegetable oil. For two people, that comes out to one cup pumpkin, one cup coconut milk. Put the pumpkin in a large pan with the onion, ginger, garlic and. Blend the soup with an immersion blender (Note 5). Bake in the preheated oven until soft, about 45 minutes. Makes 12 (1/2-cup) servings. Hi Monique; I used coconut oil to roast the pumpkin and put the cumin and cinnamon on it while baking so see how that goes ! I have accordingly scaled down the amount of ginger and updated the description. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Taste and add salt as necessary. Pumpkin, ginger and coconut soup Serves 4 Prep time: 10 minutes Cook time: 30 minutes Ingredients: 1kg pumpkin, cut into 1-2 inch cubes 1 onion, chopped 2 tbsp olive oil 1 inch piece ginger (30g), finely chopped 1/2 - 1 tsp ground turmeric 750ml vegetable stock 250ml coconut milk Salt and pepper, to taste Method: In a large pan, heat the olive oil. Aw, thanks so much Jean! Yield Serves 6 to 8; Makes about 8 cups. In a saucepan or dutch oven, warm up the coconut oil on medium heat. Roast pumpkin in the oven for approximately 45 minutes or until super soft and starting to caramelize at the edges. Then bake for 10-15 minutes or until translucent and tender. Remove from the heat, and add the heavy cream. 1 cups coconut milk. This soup is stunning, I just love the colors! Most people cannot tell that you have used coconut milk instead of cream. So happy to hear this Mary! Step 5. Simmer: Pour in the stock. Wow, the bright contrasting colors in your photos are so pretty! Add coconut milk and broth, bring to a boil, then reduce heat to low and simmer for. The soup was also simple to make, but I was a bit intimidated by comments about the ginger being bitter, so I might not have used enough because I found the soup to be bland and missing something. Leeks are sweeter than onion and packed with vitamins, minerals, and prebiotic fibre. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Simmer, uncovered, about 10 minutes or until heated through. Before serving, stir in cilantro. This is so beautiful! Spread out onto a baking tray, drizzle with half the olive oil and place in the oven for 45-55 minutes. Ive just made this for my lunch. This droolworthy vegan-friendly Thai pumpkin soup by Delicious Everyday smells and tastes like an absolute dream. Place lentils, broth, curry powder and garlic in a Dutch oven. Your email address will not be published. Place roasted pumpkin, roasted onion, and garlic cloves (with peel removed) into a large saucepan. The ION staff team is currently working from home, but we remain connected and here to help. Cook with the lid on for 30 minutes, or until the pumpkin is soft. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Roast pumpkin in the oven for approximately 45 minutes or until super soft and starting to caramelize at the edges. Brush with olive oil; sprinkle with salt, allspice, and white pepper. Applications are assessed against academic and non-academic selection criteria. Pour in coconut milk, broth and fish sauce. Add the stock, coconut milk and chilli powder. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Many reviewers commented that it was too much. Heat the coconut oil in a saucepan and briefly saut the onion, garlic, ginger and turmeric until translucent. But I was eager to cook with coconut milk, which I have never done, and that was a pleasant and good experience. Our undergraduate course is a part-time, modular course, delivered online. With a little chill finally in the air here, its time to start whipping up some warming soups. I fried the cumin, cinnamon and ginger in some olive oil and added it to the blitzer with the rest. I did fry the spices, however, next time Ill try without to see the different aromas that ooze through. Set aside. Add a drizzle of olive oil to the onions. Cook, stirring occasionally for 5 to 6 minutes or until. Add stock (it should just cover the pumpkin). Remove from heat. Stir well for about 2 minutes. Author: bbcgoodfood.com Published Date: 09/17/2022 Review: 4.06 (565 vote) Summary: Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Steam for 10 minutes. Ive made it twice and it was better when I fried the ginger, cumin and cinnamon in some butter prior to adding it to the soup. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Thai food lovers will go crazy for this soup. Start by adding olive oil in a large pot and place over medium high heat. Stir in cilantro, lime juice and brown sugar. The exotic Thai flavors put a tangy zip on a comforting classic. Stir pumpkin mixture into cooked carrot mixture. Add onion, ginger, garlic and lemongrass stalks. The rest of the ingredients dont need cooking, so you simply whizz everything together until smooth. If it does seem a bit too much you can also try frying off the ginger before adding it to the soup which will mellow out the flavour a bit too and make it more sweet, less sharp. How to make potato, pumpkin and spinach in creamy coconut curry sauce . Heat the oil in a large dutch oven or heavy soup pot, saut onions until translucent, about 5 minutes. This vibrant, colourful curry should bring some cheer to dark winter evenings. Bring to a boil then lower heat to a simmer. Pour in 400ml/14fl oz of water, bring to the boil and cook until the vegetables are soft. Stir in the miso paste and cook for another minute then add the pumpkin, broth and coconut milk. 250 gm pumpkin or 2 cups pumpkin, peeled and chopped cup coconut milk 1 medium sized onion julienned 1 tablespoon garlic minced tablespoon ginger peeled and minced 1 teaspoon black pepper powder To taste salt 3 cups water or vegetable stock 1 teaspoon oil Instructions Heat a large saucepan or Dutch oven and add oil. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. Ingredients in Pumpkin Soup: fresh pie pumpkin or sugar pumpkin (or two 14-ounce cans of organic pumpkin puree) coconut oil leek (or sub an onion) garlic fresh ginger vegetable broth or chicken stock (or use water with 1 teaspoon of veggie Boullion paste) garam masala spice ( or sub curry powder) coconut milk, more to taste Thank you! 1 medium green sweet pepper, seeded and chopped, 1 14 ounce can unsweetened light coconut milk, 1 14 ounce can reduced-sodium chicken broth, 1 medium fresh jalapeno chile pepper, seeded and finely chopped, 2 tablespoon snipped fresh cilantro or parsley. Add the sesame oil, onion, garlic and ginger and cook for 2 minutes until fragrant. Add the roasted pumpkin and carrot, ginger, and salt. Cook for 2-3 minutes, or until slightly browned and translucent. Cube the pumpkin and squash flesh into 2-3" chunks. Heat 1/2 tablespoon olive oil over medium heat in a saucepan, and add onions. Put the walnuts in the hot, dry pan, moving them all the time, until lightly toasted. A few people have been frying the spices together first and I agree that is a great idea . Equal parts cooked pumpkin and canned coconut milk. Thank you for taking the time to leave feedback, I really appreciate it . Add remaining ingredients, including the pumpkin, and bring to a simmer. Uncooked, they add a bit of an unpleasant bitter flavour. Qualification documents or evidence of recognised prior learning (RPL) must be provided as evidence of meeting academic criteria. -Fill half a medium pot with salted water (300ml) and bring it to a boil. 4. 1 teaspoon ground ginger 1 pinch ground black pepper 4 cups chicken stock 2 (13.5 ounce) cans coconut milk Directions Preheat oven to 350 degrees F (175 degrees C). Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Literally, thats it. Saut for 3 minutes till onions get. Cook for 5 minutes more. Add the chicken broth and stir to combine again. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add heavy cream (milk or vegan alternative) and stir to combine. Turn down heat if cooking too quickly. Honey and pumpkin is such an amazing combo, that would have added such a delicious edge to the soup . I simply adore pumpkin and winter squash, and in soup is a natural! Categories Food & Cooking Soups, Stews & Stocks Soup Recipes. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Tried everything to improve it but I guess its too late. The ginger can be quite sharp I agree, which I like personally but I can understand that it might come off as bitter. Cook until the stalks become soft before adding the pumpkin. Titanium dioxide is no longer considered safe by the EU, but it is yet to be banned from food. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes. The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. 2. Better Homes & Gardens - 100 years of powering your passions at home, medium green sweet pepper, seeded and chopped, medium fresh jalapeno chile pepper, seeded and finely chopped, 24 Holiday Soups to Start Your Feast in Delicious Style, Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce, 10 Healthy Pumpkin Recipes You Can Make in 30 Minutes or Less, Our 38 Top-Rated Recipes for Stews and Soups to Warm Your Belly, Healthy Stew, Soup, and Chili Recipes to Warm You from the Inside Out, 13 Reduced-Sodium Recipes to Add to Your Heart-Healthy Rotation, 17 Vegan Soup Recipes to Inspire Your Plant-Based Menu, Slow Cooker Sausage and Chicken Cassoulet, 27 Slow Cooker Soups, Stews, and Chilis to Fill Your Stomach. Reduce heat to low. Stir and bring to a boil. Use Roasted Pumpkin to make Roasted Pumpkin Ginger Soup: For a touch more depth, roast the cubed pumpkin in a preheated 350-degree oven for 30-40 minutes, or until tender. 3. This soup is very nice and easy to make. Take a photo and then tag me. Long Covid: A nutritional therapy approach (extracted from Optimum Nutrition, Spring 2021), 1 inch piece ginger (30g), finely chopped. Stir in lime juice and brown sugar. Additionally, a number of people have commented and mention that they fry off the spices in a little oil before adding to the soup and prefer the flavour that way. (-) Information is not currently available for this nutrient. Season with salt and pepper to taste. Pour the vegetable stock and coconut milk over the roasted vegetables and simmer for 30 minutes - season with salt and black pepper and add a little nutmeg to taste. If you read comments prior to May 2022, they have used a bigger quantity of ginger. Soil quality affects the health of our planet, our food, and ourselves. Add the stock and coconut milk and bring to the boil. Cook until softened, for about 20 minutes. Thank you so much Katie Ginger and pumpkin is a classic, delicious combination isnt it. Seems like such a waste now Its not the lovely fiery flavour I was expecting. Add the pumpkin puree, stock and coconut milk and simmer for 20 minutes. 1 tablespoon lime juice, 1 tablespoon brown sugar. I added some lentils to make it thicker. One of any vegetable. Let cook for a few minutes to soften, then add bone broth. Buy at low price: Rettergut Organic Soup with Pumpkin and Coconut 375 ml. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Serve with a swirl of coconut milk. When soup is done, blitz it with an immersion blender. Bake in the preheated oven until soft, about 45 minutes. Stir in salt. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup. Cook the soup. . Puree soup using an immersion blender until smooth. Its so creamy thank you for this! Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Before their graduation ceremony, Mary Struger and Kerry Aldridge told us why they had decided to study nutrition and what they would say to those considering a similar career path. I am pinning this gorgeous soup for our fall season! Please note the amount of ginger required is now 20 grams, a small thumb-sized piece. Thanks for such a fantastic recipe. I love these flavors, too. Amount is based on available nutrient data. Add the vegetable stock and bring to a boil before reducing the heat to lower. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. I'm Monique, accredited nutritionist and creator of Nourish Every Day. Add the spices, then the syrup or water + sugar, and leave on the heat while stirring frequently until the water has evaporated and the sugar and spices are glazed onto the walnuts. This is a great meal prep dish to help me eat healthy all week! The ginger in this soup is so lovely . Explore. Add the vegetable broth, salt, nutmeg, ground black pepper, and vegan butter. At ION, we understand the need for flexibility. 5,250, A list of select ION team members and their functions, With symptoms dubbed long Covid, many people have found themselves experiencing post-viral fatigue (PVF) following Covid-19 infection, including those who seemingly had a mild bout of the virus, AwardCertificateDuration7-9 monthsStudy time10-17 hours per week and Touch point sessionsCourse codeED200PTD (online learning), rNTSACEntry datesOctober: ED201PTDJanuary: ED202PTDMay: ED203PTDTuition fees2,900, AwardGraduate DiplomaCredits120Duration1 year full-time2 years part-timeStudy time20 hours per week full-time10 hours per week part-timeEntry monthFebruaryTuition fees*7,875 full-time3,940 part-time200 per 20 credits RCPL (certified)375 per 20 credits REPL (experiential), * For 2022/23 academic year. Using immersion blender, pure soup until smooth. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Related features How to cook with frozen veg Cut pumpkins in half and scoop out seeds. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. -When the water starts boiling, add the vegetables and salt and let them simmer for at least 20 minutes or until the pumpkin and carrots are tender. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Use a hand blender for 1 minute to create a smooth soup. Warming, healthy and delicious! Healthy Almond Chocolate Mug Cake (in 5 minutes! Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Season with salt and pepper to taste. Susan Hein, Burlington, Wisconsin, Pumpkin-Coconut Soup Recipe photo by Taste of Home. Makes 12 (1/2-cup) servings. Pretty food tastes better . Thanks so much Kari! Excellent shop reviews. Start by dicing the onion, garlic, and fresh ginger (peeled), and add all to a large sauce san over medium heat with 1 tbsp olive oil. Bring to a bubble, reduce to a simmer and place a lid on the pot. This makes it not only taste good, but full of all the health benefits of the coconut. Cook for 30 minutes or until the pumpkin is tender. Creamy Pumpkin Coconut Soup Prep Time: 1 min Cook Time: 9 mins Total Time: 10 mins Ingredients: 1 tbsp extra virgin olive oil 1 shallot 1 clove garlic 1/2 inch ginger 1 can pumpkin pure 14oz/398ml 1 1/2 cups veggie broth low-sodium 1/2 cup canned full fat coconut milk 1/2 tbsp pure maple syrup 1/2 tsp sea salt 1/4 tsp black pepper category: The fam called it a win! Your daily values may be higher or lower depending on your calorie needs. 2,000 calories a day is used for general nutrition advice. Cover and cook on low for 5 to 8 hours. I love coconut milk in soups too it adds that creamy, super satisfying element! Want to enjoy ethical meat on a budget this Christmas? Filed Under: Main Course, Recipe Tagged With: dairy free, dinner, freezer friendly, gluten free, lunch, soup, vegan, vegetarian. Add garlic and ginger and cook, stirring, 1 minute. Add to the simmering vegetable broth, season to taste, and blend straight away. Choosing the right course for you is an important decision and visiting us at an Open Day is the best way to discover what we can offer. make extra roasted pumpkin and you can also prep this Honey Roast Pumpkin Quinoa Salad! Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Stir in pumpkin and spices. The spices in this soup really marry up well and make this the tasty, flavorful soup it is. The undergraduate degree will equip you with a comprehensive understanding of food, nutraceuticals, the use and interpretation of testing, and lifestyle modification. For a vegetarian option, use Masse(R) chicken-style stock, which is vegetable-based. . 2 cans of coconut cream. Food stuffs. I like ginger but the amount of ginger using the g measurement was so much that we had to tip the soup out. We dont use that term in Australia but I really like it. Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray). Stir in the pumpkin puree and vegetable stock. Gosh, this is so pretty. Add the pumpkin and parsnip pieces and fry briefly. 3 cloves of garlic. 4 medium onions. I just put all my winter squash seedlings in the gardencant WAIT!! Here's an ethical, budget-friendly version, Food in Myanmar: an interview with the Rangoon sisters, BSc (Hons) Nutritional Therapy (UNDERGRADUATE NT SUBSITE INTRO) - DEPRECIATED, You can start exploring our digital prospectus. While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Makes 12 (1/2-cup) servings. Cut the pumpkin in half, then into wedges. Pour in the broth and roasted pumpkin. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups), Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk, Pumpkin, Sweet Potato, Leek and Coconut Milk Soup, Ginataang Manok (Chicken Cooked in Coconut Milk), Chef John's Roasted Butternut Squash Soup, Instant Pot Butternut Squash Soup with Coconut Milk. Increase the heat to medium-high and boil for 5 minutes. When we have this soup at home, I usually serve it with some good bread and a side of protein, too. Add the pumpkin, thyme, salt, black pepper, cumin, ginger, nutmeg and cayenne. Choose from over 19,800 organic and natural products. Stir to combine. Top individual bowls with toasted coconut flakes and cilantro. Is the ginger weight correct. Reduce the heat to medium-low. Your email address will not be published. Season to taste with salt and pepper and garnish with roasted pumpkin seeds, coconut milk, etc. These pics are wonderful! Using an immersion blender, blend the soup until it is smooth. Ive been eating packet pumpkin soup for too long now, and thought Id try my hand at this. Step 1. I'm passionate about supporting individuals and couples on their preconception and pregnancy journeys, and have a special interest in providing infertility and IVF nutrition support. This recipe looks so good, but would it be very difficult to make the ingredients list for us Americans who dont use kilos or milliliter? Bring to boiling; reduce heat. 1 table spoon of fresh ginger. For those wanting protein, a few handfuls of red lentils adds this and barely affects the recipe. Tessa I love that you guys call some pumpkin winter squash! 1 small pumpkin. Serve with toppings as desired. This bright coconut ginger pumpkin soup is not only warming temperature-wise; the ginger gives you a spicy warmth too and makes you feel so good inside. Some crispy roasted chickpeas on top would also be amazing too I think. Leave to simmer for 30 minutes until the pumpkin is soft. Pumpkin soup is my favourite go to, and this adds a different twist. Yep I make this for meal prep all the time myself, its a good one to keep in the freezer! Whether youre an elite athlete or go to the gym once a week, your body requires fuel when you exercise. 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