For a soup lover like myself, I haven’t been posting as much soup recipes as I should. I wonder if it’s because it is so omnipresent in every meal that I forget how important it is. In case you’re wondering, I do eat soup everyday at lunch and dinner. I’m a soup addict and I’m on a mission to convert you 🙂
So, the challenge today was to make an out of the ordinary soup for picky eaters. And I even add some words to try and convince you to give it a try: easy, creamy, healthy, immune boosting, flavorful, and the list goes on… (vegan, low fodmap, dairy free for the sensitive eater)
I love pumpkin, ginger, coconut and brussels sprouts (not easy to love but so surprisingly tasty) so this could only be a soup made with love and care for these wonderful foods. My hope is that once you’ve tasted it you’ll love it too.
Coconut Ginger Pumpkin Soup with Shaved Brussels Sprouts
- 2 cups | 8,8oz | 250 g japanese pumpkin* seeded and cut into chunks
- 2 cups of water
- Pinch of salt
- 1/2 cup | 4,23oz | 120g canned coconut milk for cooking
- 2 tsp fresh ginger grated
- 2,64 oz | 75g brussels sprouts shaved
- Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Set aside.
- Boil the water in a large sauce pan and add the pumpkin. Cook over a medium high heat for 20 minutes, until pumpkin is mushy.
- Add the fresh ginger and salt and purée the soup with a hand blender or in a food processor.
- Stir in the shaved brussels sprouts, cover and simmer for 5 minutes.
- Just before serving, stir in the coconut milk.
• brussels sprouts (fructans) - 1,34oz | 38g. Recipe calls for twice as much.
• coconut milk (sorbitol) - 1/4 cup. Recipe calls for twice as much. The maximum recommended dose per meal is thus half the soup, which corresponds to 2 servings.
* Japanese pumpkin was the only one tested that is 100% green. Butternut squash has been tested too, but is limited to 1,58oz | 45g per meal.