Taste of Home
Pumpkin-Coconut Soup
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 12 servings (3 quarts).
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
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2 tablespoons butter
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1 large onion, chopped
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2 tablespoons minced fresh gingerroot
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2 cartons (32 ounces each) chicken stock
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2 cans (15 ounces each) pumpkin
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1 teaspoon salt
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon pepper
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2 cups light coconut milk
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Optional toppings: Sour cream, pepitas and minced fresh parsley
Directions
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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.
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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 fat, 1/2 starch.
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