Mexican Pumpkin Soup

Name: Mexican Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 tablespoons Olive Oil; 1 small onion chopped; 2 cloves garlic minced; 1 small can mild green chilies � rinsed and chopped; 2 teaspoons brown sugar; 1 teaspoon ground cumin; � teaspoon red chili flakes � optional; � teaspoon salt; � teaspoon freshly ground pepper; 1 15 ounce can pureed pumpkin (not pumpkin pie mixture); 2 cups gluten free chicken or vegetable stock; 1 14 ounce can coconut milk

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

2 tablespoons Olive Oil1 small onion, chopped2 cloves garlic minced1 small can mild green chilies � rinsed and chopped2 teaspoons brown sugar1 teaspoon ground cumin� teaspoon red chili flakes � optional� teaspoon salt� teaspoon freshly ground pepper1 15 ounce can pureed pumpkin (not pumpkin pie mixture)2 cups gluten free chicken or vegetable stock1 14 ounce can coconut milk

Directions

In a large sauce pan heat olive oil over medium heat. Add onion and saut� until translucent, about 5 minutes. Add garlic and chopped chilies. Sautee for 2 minutes. Add brown sugar, cumin, salt, pepper and red chili flakes. Sautee for another minute and then add the pumpkin, chicken or vegetable stock and coconut milk, stir well. Reduce heat and cook until heated through, 5 � 10 minutes.

Process soup in blender in batches until smooth. Make sure you remove the center piece from the blender lid so that the soup does not explode in the blender.

Serving Size: Makes 8, 3/4 cup servings (1 ladle)

Number of Servings: 8

Recipe submitted by SparkPeople user REFINEDHARMONY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving