Serves 2-3, 17g carbs per serve (3 serves)
|500g/1 pound||pumpkin peeled & cut into chunks||36g|
|1||medium onion finely chopped||5g|
|1 tbspn||finely chopped fresh ginger||2g|
|400 ml/12fl oz||unsweetened almond milk||3g|
|400ml/12 fl oz||water||0g|
|2 tspn||chicken stock powder||6g|
|Pepper to taste||0g|
Cook pumpkin with a little water in microwave until very tender, approx. 10 minutes, drain & mash with a fork.
Note: I use Butternut Pumpkin – 36g carb count – carbs may vary depending on the variety used.
In a medium saucepan, heat a tablespoon of olive oil over medium heat, add onion & ginger & cook until onion softens & is lightly browned.
Add almond milk, water, stock powder, pepper & pumpkin mash.
Stir constantly & bring to the boil. Take off heat & using a stick blender, puree soup for 1-2 minutes.
Serve in a mug or bowl with some Keto Toast! Yum!
Originally posted 2017-09-18 11:49:40.