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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
2 tablespoons minced fresh ginger |
1 small jalapeño chili, seeded and finely chopped |
3 garlic cloves, minced |
1 teaspoon lime zest |
1 15-oz. can pumpkin puree |
1 13.5-oz. can light coconut milk, shaken |
4 cups canned low-sodium chicken broth |
salt |
Directions:
1. In a pan, warm oil over medium-low heat. Sauté onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeño and garlic; cook for 3 minutes, stirring often.
2. Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in a blender. Serve hot.
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