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Pumpkin & Coconut Soup
Nb persons: 6
Yield: 1 1/3 cup
Preparation time: 15
Total time:
Source: CE 03/11 @ 45
| 1 T | coconut oil |
| 1 medium | white onion, diced |
| ½ t | ground cinnamon |
| ½ t | ground cumin |
| Pinch | ground nutmeg |
| 3 cups | pumpkin puree,, (or sweet potato/squash) |
| 3 cups | chicken broth |
| 1 T | lime juice |
| 1 cup | light coconut milk |
| ¾ cup | greek yogurt |
| 6 T | raw pumpkin seeds |
Heat oil in lg sauce pan on med-hi. Cook onion 5 mins. until soft and translucent. Add spices and cook for 1 min. Add broth and puree; whisk to incorporate. Add water if too thick. Boil and reduce heat to med-lo and simmer for 5 mins. Remove from heat and add lime juice. Stir in coconut milk and season w/salt and pepper.
Nutrients (1.33 cups): Calories: 189; Fat: 11g; Sat: 5 g; Carb: 17g; Fiber: 5g; Sug: 5g; Prot: 10g; Na: 82mg; Chol: 0 mg.
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