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Coconut-Pumpkin Soup

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  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Yields: 12 (1/2-cup) servings
  • Prep: 15 mins
  • Cook: 10 mins

Coconut-Pumpkin Soup

Ingredients

Directions

  1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
  2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

Nutrition Facts (Coconut-Pumpkin Soup)

    Per serving:
  • 63 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 250 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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