Warm up with this healthy pumpkin soup recipe featuring ricotta and ginger. It’s creamy, nourishing, and perfect for boosting immunity during the cooler months.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
- Pumpkin Kent – ¼ cut (~1kg)
- Minced garlic – 1 tbsp
- Minced ginger – 1 tbsp
- Olive oil – 2 tbsp
- Ricotta cheese – 1 small tub (250g)
- Salt + curry + black pepper
- Spring onion – 4 tbsp (chopped)
Method
- Cut the Kent pumpkin into small pieces, removing the skin and seeds.
- In a large pan, heat the olive oil over medium heat. Add the garlic, ginger, and pumpkin. Sauté for 1 minute.
- Add 1.5L of water to the pan, cover with a lid, and cook for approximately 20 minutes or until the pumpkin is soft and tender.
- Once the pumpkin can be easily mashed with a fork, transfer the mixture to a blender. Add the ricotta cheese and blend until smooth.
- Pour the blended mixture back into the pan over low heat. Add salt, curry powder, black pepper, and chopped spring onion. Stir well to combine.
- Serve hot and enjoy!
Nutrition (per serve): Energy 1180 kj, Protein 10g, Carbohydrates 15g, Fats 17g, Dietary fibre 5g