Pumpkin Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can pumpkin1/2 can coconut milk4 Tbsp butter1 medium onion, chopped3-4 C strong chicken or vegetable broth2 tsp Garam Masala1 full tsp Curry1 tsp paprika1 tsp garlic powder1 tsp gingerA heavy hand with the pepper grinder and a healthy dash or two of chipotle tobasco sauce, optional, but recommended.
Saute onions in butter until caramelized
add coconut milk, pumpkin, and half of your broth.
Let come to a boil and thicken, in the meantime stirring and adding the spices. Add rest of broth until desired consistency is reached. I used about three cups of the broth, total.
This makes about two quarts.
Serving Size: Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DEBKITMAC.
add coconut milk, pumpkin, and half of your broth.
Let come to a boil and thicken, in the meantime stirring and adding the spices. Add rest of broth until desired consistency is reached. I used about three cups of the broth, total.
This makes about two quarts.
Serving Size: Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DEBKITMAC.
Nutritional Info Amount Per Serving
- Calories: 121.0
- Total Fat: 10.7 g
- Cholesterol: 17.8 mg
- Sodium: 526.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.8 g
- Protein: 1.7 g
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