This soup is one of my absolute favorites. I look forward to making it every fall/winter and always double the recipe below! It's easy to add some cooked shredded chicken breast for a little protein as well (especially easy if I remember to grab a rotisserie chicken before I checkout!).
Source:
Better Homes and Gardens
Makes: 12 (1/2-cup) servings
Prep: 15 minutes
Cook: 10 minutes
Ingredients
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 15-ounce can pumpkin (or you can roast your own pie pumpkin!)
1 14-ounce can unsweetened light coconut milk
1 14-ounce can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro
Directions
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro.
