I decided to expand my squash repertoire and was excited when a friend gave me a recipe for pumpkin soup. It was pretty good! Sweeter than I thought it would be and a little thinner. If I did it again, I'd put in less chicken broth and get a slightly bigger pumpkin. I usually go for heartier soups, but this is a fun change - it's pureed so it's smooth and creamy with nothing to chew. Besides the taste, the best thing about this soup is the calorie content - using my rough figures, I estimate one cup to be about 75 calories.
Ingredients:
- pie pumpkin (or 1 15oz can of pumpkin puree)
- 2 tbsp olive oil
- large onion
- 2 tbsp fresh ginger
- small jalapeno
- 3 garlic cloves
- 1 tsp lime zest
- 13.5 oz can light coconut milk
- 4 cups chicken broth
- salt (I also added chili powder, nutmeg)
Steps:
1. In a pan, warm oil over medium-low heat. Saute onion and ginger until soft, about 8 minutes. Do not let brown. Add jalapeno and garlic, cook for 3 minutes, stirring often.
2. Stir in lime zest, pumpkin, coconut milk, and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season to taste and let cool slightly. Then puree in a blender. Serve hot.
Tip: I like the idea of using an actual pumpkin. I cut it into about 3 chunks, scooped out the seeds/guts, and baked for an hour. Then it was soft enough to spoon out and into the soup. I suppose I could have put just the pumpkin into the food processor first before adding to soup.
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