Halloween special: Coconut Pumpkin Soup
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 eatcleaner.com