Pumpkin-Coconut Soup

  Lunch

Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices.

Pumpkin-Coconut Soup

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TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 12 servings (3-1/2 quarts).

Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 tablespoons minced fresh gingerroot
  • 2 cartons (32 ounces each) chicken stock
  • 2 cans (15 ounces each) pumpkin
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 2 cups light coconut milk
  • Optional toppings: Sour cream, pepitas and minced fresh parsley

Instructions

  • 1. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
  • 2. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 91 calories, 5g fat (3g saturated fat), 5mg cholesterol, 556mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein.
Diabetic Exchanges:
1/2 starch, 1 fat.

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