Pumpkin Coconut Milk Soup Recipe

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Pumpkin Coconut Milk Soup
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Ingredients:

Directions:

  1. Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
  2. Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
  3. Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 75.97 Kcal (318 kJ)
Calories from fat 57.71 Kcal
% Daily Value*
Total Fat 6.41g 10%
Cholesterol 12.42mg 4%
Sodium 400.1mg 17%
Potassium 90.8mg 2%
Total Carbs 4.48g 1%
Sugars 1.9g 8%
Dietary Fiber 0.96g 4%
Protein 0.88g 2%
Vitamin C 5.3mg 9%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 28.9mg 3%
Amount Per 100 g
Calories 50.32 Kcal (211 kJ)
Calories from fat 38.23 Kcal
% Daily Value*
Total Fat 4.25g 10%
Cholesterol 8.23mg 4%
Sodium 265.04mg 17%
Potassium 60.15mg 2%
Total Carbs 2.96g 1%
Sugars 1.26g 8%
Dietary Fiber 0.64g 4%
Protein 0.58g 2%
Vitamin C 3.5mg 9%
Iron 0.3mg 2%
Calcium 19.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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