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Pumpkin Soup with Coconut Milk

  • 12servings
  • 10minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, D
MineralsZinc, Natrium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1 tablespoon grated ginger

  3. 1 cup chopped scallion s

  4. 2 (15 ounce) cans pumpkin puree

  5. 3 cups chicken stock

  6. 1/2 teaspoon ground cinnamon

  7. 1 clove garlic

  8. 4 tablespoons grated coconut

  9. 2 cups LACTAID® Lowfat Milk

  10. 1 1/2 cups coconut milk

  11. 1 pinch salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Melt butter in large saucepan. Add ginger and scallions. Cook over medium low heat until soft, about 5-8 minutes. Add pumpkin and chicken stock.

  2. Puree until smooth using immersion blender (or food processor or blender). Add remaining ingredients and simmer over medium heat 15-20 minutes.

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