Coconut-Pumpkin Soup

Coconut-Pumpkin Soup



Prep Time:  15 minutes
Cook Time: 10 minutes
Ready In: 25 mins
Servings: 12 (1/2 cups)
Recipe courtesy of www.bhg.com/recipe/soups/

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.




 
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