Curried Coconut-Pumpkin Soup

Pumpkin has so many uses beyond desserts and baked goods. Here's some proof! A savory veggie- and chicken-filled soup gets warm fall flavor from a whole can of pumpkin.

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  • Makes: 5 servings
  • Prep: 15 mins
  • Cook: 15 mins

Curried Coconut-Pumpkin Soup

Directions

  1. In a large saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat about 5 minutes or until vegetables are nearly tender.
  2. Stir in the next 6 ingredients (through ground ginger) until smooth. Stir in chicken. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Just before serving, stir in cilantro. Serve with lime wedges.
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Nutrition Facts (Curried Coconut-Pumpkin Soup)

  • Per serving:
  • 196 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 25 mg chol. ,
  • 795 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 10 g pro.

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