Wednesday, January 27, 2010

Ridiculously Easy Spiced Pumpkin and Coconut Soup

This combination of ingredients that can be quickly thrown together in minutes create a thick, creamy and spicy soup that tastes like it took hours to make!


Two 15 ounce cans pumpkin puree
One 15 ounce can chicken or vegetable broth (*use a gluten-free brand such as Porgresso Natural if you are on a gluten free diet)
1/2 cup light coconut milk
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon salt


Add the pumpkin, broth, salt and spices to a large pot and let simmer on medium-low heat for 10 minutes, stirring occasionally to produce a thick and smooth consistency. Stir in the coconut milk and simmer for another 5-7 minutes.

Variation: If you are watching sodium, substitute low sodium broth.

Makes 6 cups, 6 servings

Serving size: 1 cup Calories 60 Protein 2 g Carb 13 g Fiber 4 g Sugars 5 g Fat 1.5 g Saturated fat <1 g Sodium 684 mg


  © Blogger template The Professional Template by 2008

Back to TOP