Pumpkin Soup with Coconut Milk


Pumpkin Soup with Coconut Milk

Nutritional Facts
Serving Size: 
about 1 cup (8 fl. oz.
Calories from Fat: 
64.79kcal
Calories: 
122
Total Fat: 
7.25g
Saturated Fat: 
4.99g
Cholestrol: 
11.93mg
Sodium: 
304.74mg
Dietary Fiber: 
2.72g
Total Carbohydrate: 
11.70g
Sugars: 
5.93g
Protein: 
4.13g
Calcium: 
80.67mg
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Source: 
Makers of LACTAID® Brand Products

A rich coconut pumpkin soup seasoned with ginger and scallions.

Yields/Serves: 
12
servings
Ingredients: 
3 tablespoons butter
1 tablespoon grated ginger
1 cup chopped scallions
2 (15 ounce) cans pumpkin puree
3 cups chicken stock
1/2 teaspoon ground cinnamon
1 clove garlic
4 tablespoons grated coconut
2 cups LACTAID® Lowfat Milk
1 1/2 cups coconut milk
1 pinch salt and pepper to taste
  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.