Pumpkin Coconut Soup

Pumpkin Coconut Soup
Photo by Charles E. Walton IV

Ingredients

  • Garnishes: drizzle of whipping cream or crème frâiche, toasted coconut, lime zest curls
  • 1 (14-ounce) can coconut milk
  • Garnishes: drizzle of whipping cream or crème frâiche, toasted coconut, lime zest curls
  • 2 carrots, chopped (1 cup)
  • 2 (14-ounce) cans chicken broth, divided
  • 1/8 teaspoon ground red pepper
  • 1 onion, chopped (1 cup)
  • + 17 more ingredients
    • 2 (15-ounce) cans unsweetened pumpkin
    • 1 tablespoon canola oil
    • 1 (14-ounce) can coconut milk
    • 2 (14-ounce) cans chicken broth, divided
    • 1 ¼ teaspoons salt
    • 2 (15-ounce) cans unsweetened pumpkin
    • 1/8 teaspoon ground red pepper
    • 1 tablespoon sugar
    • 2 cloves garlic, minced
    • 2 cloves garlic, minced
    • 1 onion, chopped (1 cup)
    • 2 tablespoons lime juice
    • 1 tablespoon canola oil
    • 2 tablespoons lime juice
    • 2 carrots, chopped (1 cup)
    • 1 tablespoon sugar
    • 1 ¼ teaspoons salt

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

View full recipe at My Recipes

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