Pumpkin Coconut Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Silk Coconut Milk2 cup 99 % fat free Swanson chicken broth1/2 cup water1 large Potato, diced1 large carrots, diced1 Onion, diced3 cloves Garlic1/3 of a small can of Tomato Paste 1 tsp ginger minced1 1/3 cup 100% Pumpkin canned1 tbsp Salt1 1/2 tsp Sriracha hot sauce chili sauce
Boil potato, carrot, onion, garlic, ginger, salt, hot chili sauce, water and Chicken Broth until vegetables are soft.
Allow vegetables to cool then puree the vegetables in a blender. Once blended add Coconut Milk and blend a little longer.
Pour Blended mixture into a stockpot and add pumpkin and tomato paste - wisk it together.
Add salt and pepper to taste.
Serve
Serving Size: 4 large bowls
Number of Servings: 4
Recipe submitted by SparkPeople user MSCOSSET.
Allow vegetables to cool then puree the vegetables in a blender. Once blended add Coconut Milk and blend a little longer.
Pour Blended mixture into a stockpot and add pumpkin and tomato paste - wisk it together.
Add salt and pepper to taste.
Serve
Serving Size: 4 large bowls
Number of Servings: 4
Recipe submitted by SparkPeople user MSCOSSET.
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 2.1 g
- Cholesterol: 40.0 mg
- Sodium: 2,365.1 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.0 g
- Protein: 5.2 g
Member Reviews