Vegetarian

Spicy Pumpkin Apple Soup with Coconut Milk is for Soup.

Spicy Pumpkin Apple Soup with Coconut Milk takes several minutes to prepare.

Spicy Pumpkin Apple Soup with Coconut Milk takes several minutes to cook.

Spicy Pumpkin Apple Soup with Coconut Milk makes 4 servings.

The ingredients for Spicy Pumpkin Apple Soup with Coconut Milk are:

1 small sugar baby pumpkin
1Tbsp olive oil
1/2 cup onion chopped
1 lg or 2 small cloves garlic, minced
4 tsp ginger, peeled and minced
1/2-1 jalapeno pepper, minced (omit pepper if you don't want the soup spicy)
2 small sweet apples
1 cup light coconut milk
1 1/2 cubes Rapunzel vegan vegetable bouillon
4 cups water

Here is how you make Spicy Pumpkin Apple Soup with Coconut Milk:

Preheat oven to 375. Cut the pumpkin top to bottom. Scoop out seeds and pulp. Lightly oil the cut sides of the pumpkin, place cut side down, cover loosely with foil and roast for 30-40 minutes, until skin is easily pierced by a fork. Heat the water in a sauce pan and dissolve the bouillon. Saute the onion in the remaining olive oil right in the stock pot. Add pepper, ginger and garlic. When vegetables are soft, add the water and simmer, covered.When pumpkin is soft, remove from oven, let cool a few minutes, then carefully scoop flesh out with a spoon. You should end up with about 2 1/2-3 cups of pumpkin. Add to stock pot and puree with a wand or transfer all to a food processor or blender, then return to the pot.Add coconut milk. Garnish with cilantro if desired. Number of Servings: 4Recipe submitted by SparkPeople user MADDY_AVENA.

The nutritional information for Spicy Pumpkin Apple Soup with Coconut Milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 151.5

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 387.7 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.4 g
• Protein: 1.6 g

The dietary needs meet for Spicy Pumpkin Apple Soup with Coconut Milk is Vegan