Detox, Dinner, Entrées, Gluten free, Inflammation Syndrome, Lactose free, Low budget healthy cooking, Lunch, Nutrition, Recipies, Soups, Vegan, Vegetarian
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Pumpkin Soup with ginger and leek

pumpk

Yes it is January, and yes, Halloween is very far away.

But, we still have pumpking lying around in the veggiebowl and it´s still good. So if you are in the same situation as us, don´t let it sit around much longer – try this easy, yummy, slightly spicy and of course very healthy soup!

The reciepe is for 2 people.

Ingredients

1 small pumpkin
2 cloves of fresh garlic, finely chopped
a piece of fresh ginger, about thumbsize
soy or oat milk or cream
vegetable bouillon
salt ´n pepper
honey
1 thin leek, sliced in tiny little rings

Here we go;

Clean the pumpkin, slice it in half and remove the seeds. Cut the pumpkin in slices, peeling it as well if you´d like (it´s not necessary if you have given it a good scrub). Then you take the slices and cut these into small pieces.
Peel and grate the ginger.
Put the pumpkin, the ginger, the finely chopped garlic, bouillon and a pinch of salt in the pan.
Add the soy or oat milk /cream til the pumpkin has just about been covered. Let it simmer gently for 20 minutes.
Remove from the heat and add some honey.
Purée the soup in a blender of with a use an immersion blender.
If would like to you can thin the soup out with some good old H2O. If you do, bring the soup to the boil again and then remove it from the heat.
Spice with salt ´n pepper and add the leek before serving.

Enjoy!

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