It’s still June and Halloween hasn’t come yet, but I was a bit craving of pumpkin soup. My husband and I go to a local market here on Bali 2-3 days per week to buy vegetables and fruits. So when I saw one big pumpkin there, I couldn’t resist buying it.
As a pregnant mum to be I need to eat nutritious food for my jolly little one and pumpkin is loaded with good nutrition for me, such as protein, fat, carbohydrates, vitamins, iron, calcium, niacin and phosphorus. Pumpkin is also rich in fiber, which prevents constipation during your pregnancy. Furthermore pumpkin can help to reduce your blood sugar levels. So, there’s no reason to skip pumpkin in your veggies list to get a well-balanced diet during your pregnancy.
I like to experiment with the recipe while I’m cooking, so I gave this pumpkin soup a sour and tangy flavor.
- 500 gr pumpkin, steam until soft
- 200 ml coconut milk
- 100 ml milk or water
- 250 gr broccoli
- 1 pcs carrot
- 50 gr shimeji mushroom
- 7 pcs medium size champignon mushroom
- ½ pc green pepper, cut diced
- 1 pc chili, chopped
- 3 gloves garlic, chopped
- 2 pcs tomatoes, cut diced
- 10 gr cilantro, chopped
- 2 pcs medium size lime juice (you can add more lime juice if you like a sour taste)
- 2 tbs basil
- 2 tbs oregano
- 2 tbs granulated sugar
- 3 tbs coconut or olive oil
- Salt and pepper
- Roasted bread
- Puree the steamed pumpkin in a food blender with half of the coconut milk and milk/water until smooth, add water as needed to reach the desired consistency.
- Heat coconut oil in a pan and add garlic, oregano, and basil. Stir for a while until the garlic becomes brown.
- Add green pepper, chili, and tomatoes and stir for about 2-3 minutes.
- Add the carrot and mushrooms and cook 3-5 minutes.
- Pour the puree and add sugar, salt, and pepper.
- Add cilantro and lime juice. Add broccoli and cook for 2-3 minutes.
- Serve with roasted bread
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