Soup to reduce bad cholesterol

Pumpkin Coconut Soup Recipe

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent, about 3–4 minutes. Stir in the minced garlic, chopped red bell pepper, grated ginger, ground cumin, and sweet paprika. Continue to sauté for another 2 minutes, allowing the spices to release their aroma.

Next, add the peeled and diced pumpkin to the pot, followed by the chicken or vegetable broth. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin becomes tender and easy to mash.

Once the pumpkin is soft, use an immersion blender to purée the soup directly in the pot until smooth (or carefully transfer to a blender in batches). Stir in the coconut milk, then season with salt and pepper to taste. Let it simmer for another 2–3 minutes to warm through, and your soup is ready to serve.