I love soup and pumpkin soup has been among my favourites forever. Pumpkin is rich in beta-carotene, a precursor to vitamin A. Its sweetness, accentuated by roasting it instead of just boiling it, pairs well with the zing of ginger, lemongrass and lime juice. This recipe is gluten-free and can be made vegan/vegetarian by using vegetable broth and omitting the fish sauce. It’s low in fat (if you don’t add the optional coconut milk) and protein. You can add some cooked chicken or boiled eggs to bump up the protein content.