Appetizers / Soups / Salads

Pumpkin soup (v2) takes several minutes to prepare.

Pumpkin soup (v2) takes several minutes to cook.

Pumpkin soup (v2) makes 8 servings.

The ingredients for Pumpkin soup (v2) are:

Extra Virgin Olive Oil, 1 tbsp
Onions, raw, .5 cup, diced
Bell Pepper, Orange, 1 cup, chopped
Jalapeno pepper, raw, mostly deseeded, 2 medium, diced
Carrots, raw, 2 cups, sliced
Brown Sugar, 2 tbsp, packed
Salt, 0.75 tsp
Ginger, ground, 0.5 tsp
Nutmeg, ground, dash
Pumpkin, canned, without salt, 14oz
Coconut Milk, canned, unsweetened, 14oz
Vegetable Broth, canned, reduced sodium, 14oz
Cilantro, raw, a few sprigs

Here is how you make Pumpkin soup (v2):

1. Heat olive oil over medium heat in a large saucepan.2. Add onion and saut? until caramelized.3. Add orange bell pepper, jalape?o pepper* and carrot. Cook until carrots almost tender.4. Stir in brown sugar, salt, ginger, and nutmeg.5. Stir in pumpkin and cook until hot.6. Stir in coconut milk and cook until hot.7. Stir in vegetable broth until desired consistency is reached.8. Bring pot to a boil.9. Reduce heat and simmer uncovered for at least 10 minutes, stirring occasionally.10. Stir in cilantro before serving.*Include a few seeds as desired from the jalape?o pepper if you want a little "heat".Makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user SWEBB0.

The nutritional information for Pumpkin soup (v2) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 183.9

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 486.2 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 3.1 g
• Protein: 2.2 g