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Coconut-Pumpkin Soup
Ingredients
- 2 medium carrots, chopped
- 1 medium green sweet pepper, seeded and chopped
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 1 15 ounce can pumpkin
- 1 14 ounce can unsweetened light coconut milk
- 1 14 ounce can reduced-sodium chicken broth
- 2 tablespoons packed brown sugar
- 1 medium fresh jalapeno chile pepper, seeded and finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons snipped fresh cilantro or parsley
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)
- Servings Per Recipe 12,
- cal. (kcal) 63,
- Fat, total (g) 3,
- chol. (mg) 0,
- sat. fat (g) 1,
- carb. (g) 9,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 1,
- vit. A (IU) 65,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 250,
- Potassium (mg) 150,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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