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Spicy Pumpkin Soup

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 20 mins
Cook time 20 mins
Yield 8 Servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 tablespoons minced fresh ginger
  • 1 small jalapeño chili, seeded and finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon lime zest
  • 1 15-oz. can pumpkin puree
  • 1 13.5-oz. can light coconut milk, shaken
  • 4 cups canned low-sodium chicken broth
  • Salt

Nutrition Information

  • calories 114
  • fat 8 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 3 g
  • cholesterol 0 mg
  • sodium 431 mg

How to Make It

  1. In a pan, warm oil over medium-low heat. Sauté onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeño and garlic; cook for 3 minutes, stirring often.

  2. 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 a blender. Serve hot.