Caribbean Pumpkin Ginger Soup

Caribbean Pumpkin Ginger Soup

Ingredients

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  • 1 tbsp Coco Goods Coconut Oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 3 tbsp fresh ginger (peeled and chopped)
  • 15 oz can pumpkin (or 1 pound peeled, cubed Calabaza pumpkin)
  • 2 cups chicken broth
  • 1 cup Coco Goods Coconut Milk Lite (or half and half)
  • 2 tsp cane sugar
  • 1/4 tsp Cinnamon
  • 2 tbsp reduced-fat sour cream
  • 2 tsp lime juice

Directions

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  1. Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened.
  2. Stir in pumpkin, chicken broth, coconut milk, sugar and cinnamon. Bring to a boil, remove from heat and stir in sour cream and lime juice. (If using fresh cubed pumpkin, boil until softened; 10 to 15 minutes.)
  3. Puree soup until very smooth in an electric blender or using a stick blender.
  4. Garnish with a swirl of sour cream and sprinkle of cinnamon, if desired. Serve immediately.
Caribbean Pumpkin Ginger Soup Ingredients
Caribbean Pumpkin Ginger Soup
Caribbean Pumpkin Ginger Soup
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