I got this recipe from CFLA, it is very tasty!
Pumpkin Coconut Soup
Ingredients:
2 medium carrots chopped
1 medium green sweet pepper, seeded and
chopped
1 medium onion chopped
1 T coconut oil or other preferred oil
15 oz. can of 100% Pumpkin
14 oz. can unsweetened coconut milk
14 oz. can (just under 2 cups) Organic Chicken
Broth (veggie broth can be subbed to make this vegetarian friendly)
2 Tbs.of honey
1 medium fresh jalapeno Chile pepper, seeded
and finely chopped
3/4 tsp. sea salt
1/2 tsp. ground or fresh minced ginger
2 Tbs. freshly snipped cilantro or parsley
About 1 tsp. of clove
Directions:In a large saucepan, cook carrots, sweet
pepper, and onion in hot oil over medium heat (about 5 minutes) or until the
veggies are tender. Add the sea salt while it’s cooking. In a separate bowl,
combine pumpkin, coconut milk and broth. Stir in honey (if you’re using it),
jalapeno pepper, ginger and clove. Stir pumpkin mixture into carrot mixture.
Bring to boil, reduce heat. Simmer uncovered
about 10 minutes or until heated through – stir frequently. Before serving,
stir in snipped cilantro or parsley.
Makes about 6 – 1 cup servings.
Enjoy!
Fit Chic
Enjoy!