Coconut-Pumpkin Soup

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60 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Yields: 12 (1/2-cup) servings
  • Prep: 15 mins
  • Cook: 10 mins
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Coconut-Pumpkin Soup
Ingredients
2
medium carrots, chopped
1
medium green sweet pepper, seeded and chopped
1
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)
    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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