Pumpkin-Coconut Soup

Name: Pumpkin-Coconut Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 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

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

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

Directions

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.
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.