Name: Pumpkin-Coconut Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 tablespoons butter -; 1 large onion, chopped -; 2 tablespoons minced fresh gingerroot -; 2 cartons (32 ounces each) chicken stock -; 2 cans (15 ounces each) pumpkin -; 1 teaspoon salt -; 3/4 teaspoon ground cinnamon -; 1/2 teaspoon ground nutmeg -; 1/2 teaspoon pepper -; 2 cups light coconut milk -; Optional toppings: Sour cream, pepitas and minced fresh parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Coconut Soup

1. 2 tablespoons butter -

2. 1 large onion, chopped -

3. 2 tablespoons minced fresh gingerroot -

4. 2 cartons (32 ounces each) chicken stock -

5. 2 cans (15 ounces each) pumpkin -

6. 1 teaspoon salt -

7. 3/4 teaspoon ground cinnamon -

8. 1/2 teaspoon ground nutmeg -

9. 1/2 teaspoon pepper -

10. 2 cups light coconut milk -

11. Optional toppings: Sour cream, pepitas and minced fresh parsley -

How to cook deliciously - Pumpkin-Coconut Soup

1. Stage

In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.

2. Stage

Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.