A comforting and nutritious soup, perfect for warming up on cold nights.
Ingredients:
500g diced kabocha squash
1 medium onion, chopped
2 cloves minced garlic
1 small piece of ginger (about 3 cm), grated
4 cups homemade or low-sodium vegetable broth
1/2 cup light coconut milk (optional, for extra creaminess)
1 tablespoon olive oil
Salt and black pepper to taste
Chopped parsley for garnish
Instructions:
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the garlic and grated ginger, sautéing for another minute.
- Add the diced pumpkin and vegetable broth. Increase the heat and bring to a boil. Reduce the heat, cover the pan, and cook for about 15-20 minutes, or until the pumpkin is very tender.
- Turn off the heat and, using a hand blender or a blender (carefully, in stages if using a blender), blend the soup until smooth.
- Return the soup to the pan. If desired, add the light coconut milk and mix well. Heat again, without boiling.
- Taste and adjust salt and pepper, if necessary.
- Serve hot, garnished with chopped parsley.
