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Caribbean Pumpkin Ginger Soup

A satisfying, flavorful soup that works well as a light meal or as a soup course.


Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes

Ingredients
1 tablespoon Mazola® Corn Oil
1/2 cup chopped onion
1/2 cup chopped carrot
3 tablespoons peeled and chopped fresh ginger
1 can (15 ounces) pumpkin OR 1 pound peeled, cubed Calabaza pumpkin
2 cups chicken broth
1 cup light coconut milk (or half and half)
2 teaspoons cane sugar
1/4 teaspoon ground cinnamon
2 tablespoons reduced fat sour cream
2 teaspoons lime OR lemon juice
Instructions

Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened. 

Stir in pumpkin, chicken broth, coconut milk, sugar and cinnamon.  Bring to a boil, remove from heat and stir in sour cream and lime juice.  (If using fresh cubed pumpkin, boil until softened; 10 to 15 minutes.)

Puree soup until very smooth in an electric blender or using a stick blender.  Garnish with a swirl of sour cream and sprinkle of cinnamon, if desired.  Serve immediately.

Serving Suggestion:  This soup is delicious served with traditional Tostonés as a garnish or accompaniment.