Coconut-Pumpkin Soup
Fresh ingredients such as jalapeno chile pepper and cilantro brighten this Thai-inspired soup. Serve it as a cozy starter, or add shredded chicken or steamed shrimp to make it a meal.
Makes: 12 servings
Yield: 12 (1/2-cup) servings
Prep 15 mins
Cook 10 mins
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, sat. fat (g) 1, Monosaturated fat (g) 1, carb. (g) 9, Polyunsaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 5, protein (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 (µg) 8, 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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