Pumpkin-Coconut Soup
“Thai food lovers will go crazy for this soup. It has a deep flavour from the combination of onion, coconut milk and spices.” —Susan Hein, Burlington, Wisconsin
| Servings | Prep Time | Cook Time |
| 12servings | 20minutes | 25minutes |
| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 25minutes |
Ingredients
- 2 tbsp butter
- 1 large onion chopped
- 2 tbsp fresh ginger root minced
- 1 cartons chicken stock (32 oz. each)
- 2 cans pumpkin (15 oz. each)
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp pepper
- 2 cups light coconut milk
- sour cream optional topping
- pepitas optional topping
- minced fresh parsley optional topping
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 flavours 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.
Recipe Notes
Nutrition Facts
1 cup: 91 calories, 5g fat (3g saturated fat), 5mg cholesterol, 556mg sodium, 9g carbohydrate (4g sugars, 2g fibre), 4g protein. Diabetic Exchanges: 1/2 starch, 1 fat.
