Recipe

Cool Caribbean Pumpkin Soup Recipe

	Jones2888 / All my dishes 1 year, 3 months ago This cool treat bursts with antioxidants in pumpkin, onions, bananas, and peanuts, and it has a touch of cinnamon to lower blood sugar. Prep:20m Cook:120m Servings:6	Jones2888
	pumpkin summer cool

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Ingredients

1 T each: canola oil and butter

1 medium onion

1 t. each: cinnamon, and ground cumin

5 cups fat-free, less-sodium chicken broth

1/2 cup smooth peanut butter

1 15-ounce can pumpkin (not pie filling)

2 ripe bananas, sliced

1 cup coconut milk

Garnish with 3 T of mango chutney, or more to taste

Directions

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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