Coconut-Pumpkin Soup
This spicy pumpkin soup makes an excellent addition to your holiday menu. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup.
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Coconut-Pumpkin Soup
Directions
- 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.
- 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 ,
- 3 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 0 mg chol. ,
- 250 mg sodium ,
- 9 g carb. ,
- 1 g fiber ,
- 5 g sugar ,
- 1 g pro.
Reviews (1)
Megan Harmon
1870 Days Ago
I really love this recipe. I've probably made it half a dozen times by now. I often use this soup as a way to get rid of the veggies before they spoil. In addition to the carrots, pepper, and onion, I usually add a sweet potato, summer squash, and zuchini. Tonight I'm trying it with butternut squash.