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Pumpkin Soup with Coconut Milk

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Recipe by:
A rich coconut pumpkin soup seasoned with ginger and scallions.
Yield: 12 servings
Prep Time:
Cook Time:
Total Time:

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

Preparation

  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.

Nutritional Facts

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

Amount Per Serving

Calories 122
Total Fat 7.25g
Calories from Fat 64.79kcal
Saturated Fat 4.99g
Cholestrol 11.93mg
Sodium 304.74mg
Total Carbohydrate 11.70g
Dietary Fiber 2.72g
Sugars 5.93g
Protein 4.13g
Calcium 80.67mg
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