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Pumpkin Soup with Coconut Milk

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Pumpkin soup with coconut milk and pumpkin seeds

Recipe by: LACTAID® Brand


A rich coconut pumpkin soup seasoned with ginger and scallions.

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

3 tablespoons butter


1 tablespoon grated ginger


1 cup chopped scallions


2 (15 ounce) cans pumpkin puree


3 cups chicken stock


½ teaspoon ground cinnamon


1 clove garlic


4 tablespoons grated coconut

, ,

1 ½ cups coconut milk


1 pinch salt and pepper to taste

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LACTAID® Reduced Fat 2% Lactose-Free Milk

  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.

Nutrition Facts

Serving Size: about 1 cup (8 fl. oz.)

Amount Per Serving

Calories 122
Total Fat 7g
Calories from Fat 64
Saturated Fat 5g
Cholesterol 12mg
Sodium 305mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 6g
Protein 4g
Calcium 81mg
Recipe by:

A rich coconut pumpkin soup seasoned with ginger and scallions.

Yield: 12 servings
Prep Time:
Cook Time:
Total Time:
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