Wednesday, October 12, 2011

Spicy Pumpkin Soup

Introducing: Don't Waste your Homecookin' a new series where recipes will be shared! Today, Chrissy from Real Grace Filled Life is sharing Spicy Pumpkin Soup.

Today I’m sharing a little Fall inspiration! This is an EASY and quick meal that can be made for lunch or dinner. The sandwiches are great for kids too. Pick and choose your ingredients according to your preferences (i.e. no avocado, different cheese or meat).

Spicy Pumpkin Soup

8 servings

Ingredients:

2 tablespoons vegetable oil1 large onion, chopped2 tablespoons minced fresh ginger1 small jalapeno chili, seeded and finely chopped3 garlic cloves, minced1 teaspoon lime zest1 15-ounce can pumpkin puree1 13.5-ounce can light coconut milk, shaken4 cups canned low-sodium chicken brothSalt

Directions:In a pan, warm oil over medium-low heat.

Saute onion and ginger until soft, 8 minutes. Do not let brown.

Add jalapeno and garlic; cook for 3 minutes, stirring often. (For less spicy soup, add less jalapeno.)

Stir in lime zest, pumpkin, coconut milk and broth. Being 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.

I’ve made these free 3x5 recipe card printables for you to file or share! Just left-click the cards and then right-click to save to your computer.

Thanks for letting me share! Please leave a comment if you do get to try this recipe out!

Happy Fall!

See you soon,

Chrissy @ realgracefilledlife.com

Pin It Now!

No comments:

Post a Comment