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Ingredients
| carrots: 2 |
| green sweet peppers: 1 whole pepper |
| onions: 1 |
| vegetable oil: 1 tsp |
| pumpkins: 1 |
| canned coconut milk: 3 cups |
| chicken broth: 14 oz |
| light brown sugar (packed): 2 tsp |
| sun-dried hot chili peppers: 1 whole pepper |
| salt: 3/4 tsp |
| ground ginger: 1/2 tsp |
Coconut-Pumpkin Soup
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
12 serving(s)
Tags
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.