Pumpkin Coconut Milk Soup recipe
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Ingredients
- 2 tablespoons butter 1 onion, chopped 1 teaspoon minced garlic 2 cups water 2 chicken bouillon cubes 2 (14 ounce) cans pumpkin puree 1 (14 ounce) can coconut milk 2 teaspoons ground ginger 2 tablespoons orange juice 1 ½ teaspoons pumpkin pie spice 1 ½ teaspoons chili powder
Nutrition Info
- 281.5 caloriescarbohydrate: 21.9 gcholesterol: 12.5 mgfat: 22.2 gfiber: 6.7 gprotein: 4.4 gsaturatedFat: 18.1 gservingSize: -sodium: 899.6 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Coconut Milk Soup
Directions
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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.