Cool Caribbean Pumpkin Soup
From jones2888 15 years ago
- 120 minutes to make
- Serves 6
This cool treat bursts with antioxidants in pumpkin, onions, bananas, and peanuts, and it has a touch of cinnamon to lower blood sugar.
Ingredients
- 1 T each: canola oil and butter shopping list
- 1 medium onion shopping list
- 1 t. each: cinnamon, and ground cumin shopping list
- 5 cups fat-free, less-sodium chicken broth shopping list
- 1/2 cup smooth peanut butter shopping list
- 1 15-ounce can pumpkin (not pie filling) shopping list
- 2 ripe bananas, sliced shopping list
- 1 cup coconut milk shopping list
- Garnish with 3 T of mango chutney, or more to taste shopping list
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
People Who Like This Dish 2
- knwalter Paulsboro, New Jersey
- jones2888 Columbus, OH
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