• 1 Rating

Flavorful ingredients including jalapeno and ginger make this Thai pumpkin soup recipe stand out from the canned competition.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan cook carrot, sweet pepper, and onion in hot oil for 5 minutes or until vegetables are almost tender. Remove from heat. In a large bowl combine the pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeño pepper, salt, and ginger. Stir pumpkin mixture into onion and sweet pepper.

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  • Bring mixture to boiling; reduce heat. Simmer, uncovered, about 10 minutes until heated through, stirring frequently. Stir in cilantro before serving.

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  • Makes 8 servings (6 cups)

Nutrition Facts

94 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 365 mg sodium. 222 mg potassium; 13 g carbohydrates; 2 g fiber; 7 g sugar; 2 g protein; 9767 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
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  • 1 star values: 0