Directions:
- Heat oil in a large Dutch oven over medium-high heat; add onion and carrot, and cook, stirring frequently, 5 minutes or until vegetables begin to soften. Stir in garlic, and cook 30 seconds. Add 1 can of chicken broth; bring to a simmer, and cook 10 minutes or until vegetables are very tender. Remove from heat; cool 10 minutes.
- Transfer mixture to a blender, and puree until smooth. Return mixture to Dutch oven, and add pumpkin, coconut milk, and remaining can of chicken broth, stirring with a whisk. Bring to a simmer over medium heat; stir in lime juice and next 3 ingredients. Garnish, if desired.
- Note: Pumpkin Coconut Soup can be made the day before. Pour into a screw-top container, and store in the refrigerator until you're ready to hit the road.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.91 Kcal (1553 kJ) | ||
| Calories from fat | 187.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.86g | 32% | |
|---|---|---|---|
| Sodium | 3215.72mg | 134% | |
| Potassium | 1017.61mg | 22% | |
| Total Carbs | 45.34g | 15% | |
| Sugars | 23.88g | 96% | |
| Dietary Fiber | 8.3g | 33% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 40.4mg | 67% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.3mg | 7% | |
| Calcium | 116mg | 12% | |
| Amount Per 100 g | |||
| Calories | 74.71 Kcal (313 kJ) | ||
| Calories from fat | 37.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 32% | |
|---|---|---|---|
| Sodium | 647.74mg | 134% | |
| Potassium | 204.98mg | 22% | |
| Total Carbs | 9.13g | 15% | |
| Sugars | 4.81g | 96% | |
| Dietary Fiber | 1.67g | 33% | |
| Protein | 0.88g | 9% | |
| Vitamin C | 8.1mg | 67% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 0.3mg | 7% | |
| Calcium | 23.4mg | 12% | |
* 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.
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