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pumpkin-soup-with-coconut-milk-recipe

Pumpkin Soup with Coconut Milk

A creamy and flavorful pumpkin soup with a hint of coconut.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: International
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Pumpkin puree
  • 1 can Coconut milk
  • 1 cup Vegetable broth
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper
  • 1 teaspoon Ground cumin

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
  2. Add pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
  3. Season with salt, pepper, and ground cumin. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Use a blender to puree the soup until smooth. Adjust seasoning if needed.
  5. Serve hot, garnished with a swirl of coconut milk or fresh herbs if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8000IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg

Keywords

Coconut Milk, Pumpkin, Soup
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