Mexican Pumpkin Soup

Mexican Pumpkin Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.6 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.3 g

View full nutritional breakdown of Mexican Pumpkin Soup calories by ingredient


Introduction

The soup is not only gluten-free but dairy free as well. It is creamy and delicious and makes for a great fall lunch. Vegetarians can use vegetable stock instead of chicken and if you are not a fan of heat, leave out the red pepper flakes. The soup is not only gluten-free but dairy free as well. It is creamy and delicious and makes for a great fall lunch. Vegetarians can use vegetable stock instead of chicken and if you are not a fan of heat, leave out the red pepper flakes.
Number of Servings: 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
    ¼ teaspoon red chili flakes – optional
    ½ teaspoon salt
    ¼ 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

Directions

In a large sauce pan heat olive oil over medium heat. Add onion and sauté 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.