glutenfrei
Pumpkin soup with ginger and coconut milk
This pumpkin soup is a real highlight on the plate, not just in autumn.
Easy to prepare and suitable for a low-histamine diet.
Preparation time
15 minutes
This recipe is
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
- vegan
Ingredients (depending on pumpkin size) for approx. 3-4 people :
- 1 Hokkaido pumpkin
- 3 potatoes
- 1 onion (1)⠀
- 1 thumb-sized piece of ginger ⠀(1)
- 2 tbsp HistaFood Organic Vegetable Broth
- 500 ml water
- 1/2 can coconut milk (1)⠀
- A little coconut oil
- Turmeric
- HistaFood Organic Herb Salt
- HistaFood Organic Asian Sauce
Preparation:
- Chop the vegetables and ginger into small pieces, fry everything with the oil, and deglaze with the organic vegetable broth .
- Simmer until everything is soft, then purée.
- Add the coconut milk (1) and season with some organic herb salt and organic Asian sauce .
Our HistaFood tip:
Did you know you can easily freeze pumpkin soup? It's a perfect way to have a quick meal on hand. Simply use a freezer-safe container and freeze the pumpkin soup. Then, just reheat the soup in a pot and serve immediately.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.