Pumpkin Coconut Milk Soup
Pumpkin Coconut Milk Soup is a gluten free recipe with 5 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. This soup has 300 calories, 4g of protein, and 24g of fat per serving. It is perfect for Autumn. If you have water, chicken bouillon cubes, pumpkin puree, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.