How to make
The pumpkin is cleaned of the skin and seeds and it is cut into pieces.
It is placed in a baking pan at the bottom, covered with a little water and covered with aluminum foil.
Bake at 430°F (220°C) for about 50 minutes or until done.
The ginger is cleaned and grated. After the pumpkin has softened, put it in a blender while it's still warm.
Add the ginger, 3/4 of the coconut cream, salt, spices and coconut oil. Everything is blended until a completely smooth pumpkin cream soup is obtained.
When serving, garnish the keto pumpkin soup with the remaining 1/3 of the coconut cream.
