Pumpkin Soup
1. In large saucepot, heat oil over medium heat; add shallot and cook 2 minutes or until tender, stirring frequently. Whisk in pumpkin, coconut milk, 1 cup hot water and ¾ teaspoon each salt and pepper until smooth. Increase heat to medium-high; heat to a boil. Reduce heat to medium-low and cook 10 minutes, stirring frequently; stir in lemon juice and parsley, if desired. Makes about 5⅓ cups.
2. In small skillet, cook energy mix and honey over medium-low heat 5 minutes or until energy mix is glazed, stirring frequently; transfer to large, parchment paper-lined plate. With 2 forks, separate energy mix pieces; cool slightly.
3. Serve soup sprinkled with energy mix.
Chef Tips: Customize this recipe by adding diced Bartlett pear to the topping. Simplify this meal by swapping the pumpkin soup with Bowl & Basket™ butternut squash soup
- 15 g Fat
- 3 g Saturated Fat
- 0 mg Cholesterol
- 499 mg Sodium
- 46 g Carbohydrates
- 8 g Fiber
- 26 g Sugars
- 9 g Added Sugars
- 8 g Protein
Directions
1. In large saucepot, heat oil over medium heat; add shallot and cook 2 minutes or until tender, stirring frequently. Whisk in pumpkin, coconut milk, 1 cup hot water and ¾ teaspoon each salt and pepper until smooth. Increase heat to medium-high; heat to a boil. Reduce heat to medium-low and cook 10 minutes, stirring frequently; stir in lemon juice and parsley, if desired. Makes about 5⅓ cups.
2. In small skillet, cook energy mix and honey over medium-low heat 5 minutes or until energy mix is glazed, stirring frequently; transfer to large, parchment paper-lined plate. With 2 forks, separate energy mix pieces; cool slightly.
3. Serve soup sprinkled with energy mix.
Chef Tips: Customize this recipe by adding diced Bartlett pear to the topping. Simplify this meal by swapping the pumpkin soup with Bowl & Basket™ butternut squash soup
