Friday, September 12, 2008

Spicy Pumpkin Soup

2 Tbsp. Vegetable Oil
1 Large Onion-chopped
2 Tbsp. Fresh Ginger-minced
1 Small Jalapeno Chili-seeded and finely chopped
3 Garlic Cloves-minced
1 Tsp. Lime Zest
1-15 oz Can Pumpkin Puree
1-13.5 oz Can Light Coconut Milk-shaken
4 Cups Canned Low-Sodium Chicken Broth

In a pan, warm oil over medium-low heat. Saute' onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeno and garlic; cook for 3 minutes, stirring often. 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 with salt. Remove from heat, let cool slightly, then puree in blender. Serve hot.

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