Pumpkin Coconut Soup

Name: Pumpkin Coconut Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 15
Cuisine: Global
Ingredients: 397 grams coconut milk; 1 Tbsp canola oil; 237 milliliters carrots, chopped; 794 grams chicken broth, divided; 2 cloves garlic, minced; 0 teaspoons ground red pepper; 2 Tbsps lime juice; 15 servings Garnishes: drizzle of whipping cream or crème frâiche, toasted coconut, lime zest curls; 237 milliliters onion, chopped; 850 grams unsweetened pumpkin; 1 teaspoons salt; 1 Tbsp sugar

Pumpkin Coconut Soup might be just the soup you are searching for. This recipe serves 15. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 99 calories, 2g of protein, and 7g of fat per serving. 1 person found this recipe to be delicious and satisfying. It is perfect for Autumn. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up garlic, pumpkin, ground pepper, and a few other things to make it today.

Instructions

Heat oil in a large Dutch oven over medium-high heat; add onion and carrot, and cook, stirring frequently, 5 minutes or until vegetables begin to soften. Stir in garlic, and cook 30 seconds.

Ingredients you will need

Vegetable

Carrot

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add 1 can of chicken broth; bring to a simmer, and cook 10 minutes or until vegetables are very tender.

Ingredients you will need

Chicken Broth

Vegetable

Remove from heat; cool 10 minutes.

Transfer mixture to a blender, and puree until smooth. Return mixture to Dutch oven, and add pumpkin, coconut milk, and remaining can of chicken broth, stirring with a whisk. Bring to a simmer over medium heat; stir in lime juice and next 3 ingredients.

Ingredients you will need

Chicken Broth

Coconut Milk