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Coconut-Pumpkin Soup

Makes: 12 servings
Serving size: 1/2cup Yield: 12 (1/2-cup) servings
Prep 15 mins Cook 10 mins
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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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