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This cheerful originally appeared here. Republished with permission.
Her first recipe is a pumpkin soup recipe with an Asian twist – curry paste, ginger, and topped with new cilantro. It would be a great recipe to bring a little flair to your Thanksgiving table.

Low-Carb Asian-Style Pumpkin Soup
Pumpkin with coconut milk, curry, and fresh cilantro.
Servings 8
Ingredients
- 2.5 lb pumpkin or butternut squash
- 1 medium onion
- 1/2 teaspoon red curry paste
- 2 inch knob of ginger
- 1 can coconut milk
- 1/4 cup sunflower oil
- 1 bunch fresh coriander (cilantro)
Instructions
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Peel and de-seed the pumpkin
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Cut the pumpkin into 1″ squares
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Peel and dice the onion. Peel and chop ginger.
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Sauté onion, ginger, and coconut oil in a large pot over medium heat, until soft.
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Add curry paste to pot, and cook for 2-3 minutes.
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Add pumpkin and chicken stock. Cook over medium heat until pumpkin is completely soft.
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When the pumpkin is cooked, blend the soup, using a immersion stick blender.
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Add the coconut milk to the soup. Season to taste.
Coriander Pesto
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Roughly chop the fresh coriander.
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Add sunflower oil
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Blend. Add water if necessary.
Notes
Garnish with sliced red onion, red chiles, and cilantro leaves.
Each serving should have about 10g of total carbohydrates.
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Looking for something special ? Find The Lowest Price HERE
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes