Spicy Pumpkin Apple Soup with Coconut Milk
- Number of Servings: 4
Ingredients
1 small sugar baby pumpkin1Tbsp olive oil1/2 cup onion chopped1 lg or 2 small cloves garlic, minced4 tsp ginger, peeled and minced1/2-1 jalapeno pepper, minced (omit pepper if you don't want the soup spicy)2 small sweet apples1 cup light coconut milk1 1/2 cubes Rapunzel vegan vegetable bouillon4 cups water
Preheat oven to 375. Cut the pumpkin top to bottom. Scoop out seeds and pulp. Lightly oil the cut sides of the pumpkin, place cut side down, cover loosely with foil and roast for 30-40 minutes, until skin is easily pierced by a fork.
Heat the water in a sauce pan and dissolve the bouillon.
Saute the onion in the remaining olive oil right in the stock pot. Add pepper, ginger and garlic.
When vegetables are soft, add the water and simmer, covered.
When pumpkin is soft, remove from oven, let cool a few minutes, then carefully scoop flesh out with a spoon. You should end up with about 2 1/2-3 cups of pumpkin. Add to stock pot and puree with a wand or transfer all to a food processor or blender, then return to the pot.
Add coconut milk.
Garnish with cilantro if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Heat the water in a sauce pan and dissolve the bouillon.
Saute the onion in the remaining olive oil right in the stock pot. Add pepper, ginger and garlic.
When vegetables are soft, add the water and simmer, covered.
When pumpkin is soft, remove from oven, let cool a few minutes, then carefully scoop flesh out with a spoon. You should end up with about 2 1/2-3 cups of pumpkin. Add to stock pot and puree with a wand or transfer all to a food processor or blender, then return to the pot.
Add coconut milk.
Garnish with cilantro if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 151.5
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 387.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.4 g
- Protein: 1.6 g
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