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Cool Caribbean Pumpkin Soup Recipe

Ingredients

How to make it

  • Heat oil and butter in medium saucepan
  • Saute onion until soft.
  • Add spices and saute 1 minute, stirring. Turn heat to low; add broth, peanut butter and pumpkin, and stir until peanut butter is dissolved.
  • Cool for at least 15 minutes in a large bowl. Put half of the soup in a blender; add 1 banana and 1/2 cup coconut milk. Carefully process until smooth. Put it in another bowl. Repeat with the other half.
  • Chill soup 1 hour or more. Serve with a dollup of chutney.
  • Per serving: 206 calories, 17g carbohydrates, 6g protein, 14g fat (6g saturated), 3mg cholesterol, 5g fiber, 268mg sodium

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The Cook

jones2888 Columbus, OH

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