Coconut Pumpkin Soup
September 3, 2018
Canned pumpkin makes this creamy soup easy and delicious. With just a hint of spice, it’s perfect for cool weather. Coconut cream adds dairy free creaminess and richness to this velvety soup.
Prep
10 mins
Cook
25 mins
Ready-in
35 mins
Ingredients
2 tbsp olive oil
1 Onion diced
1 clove garlic minced
1/2 tsp Ground ginger
1/4 tsp Cinnamon
1 tsp fresh thyme
1 15 oz can Pureed pumpkin
2 cups Chicken broth
1 14 oz can Coconut milk chilled
roasted pistachios for garnish
Sea salt to taste
fresh ground pepper to taste
Instructions
- In a large saucepan, heat the oil over medium heat.
- Add the onion and garlic, and cook until softened.
- Add the seasonings, and cook for another minute.
- Add the pumpkin and broth. For a smoother soup, transfer to blender and puree until smooth and then transfer back to pot.
- Scoop the coconut cream off the top of the coconut milk and add the milk to the pot.
- Season with salt and pepper and simmer until heated through.
- Serve the soup topped with pistachios and a dollop of the reserved coconut cream.
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Recipe Ratings
Rated based on 0 customer reviews
