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You always think of pumpkin in sweet recipes but this savory one will knock your fuzzy socks off. Full of beta carotene and nutrients, this exotic, Thai-inspired soup is beautiful to the eyes and palate and the perfect warmer-upper to these cool October nights. Add shredded chicken or white beans to make it a meal.

2  medium  carrots, chopped
1  medium  red or yellow bell pepper, seeded and chopped
1  medium  onion, chopped
1  tsp vegetable oil
1  15-ounce can pumpkin
1  14-ounce can unsweetened light coconut milk
1  14-ounce can reduced-sodium chicken broth
2  tablespoons packed brown sugar
1  medium fresh jalapeno chili pepper, seeded and finely chopped
3/4  teaspoon sea salt
1/2  teaspoon ground ginger
2  tablespoons snipped fresh cilantro or parsley


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.

Recipe courtesy of

About The Author: Murielle


Murielle is the founder and publisher of Greenfudge. Her love for the environment is equal to her passion for the Internet.


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