Caribbean Pumpkin Ginger Soup Recipe | Yummly
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Caribbean Pumpkin Ginger Soup

MAZOLA® CORN OIL(2)
Katie K.: "Found this recipe to be delicious. I cant help bu…" Read More
11Ingredients
23Minutes
200Calories
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Description

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

Ingredients

US|METRIC
5 SERVINGS
  • 1 tablespoon Mazola Corn Oil
  • 1/2 cup chopped onion
  • 1/2 cup carrot (chopped)
  • 3 tablespoons fresh ginger (peeled and chopped)
  • 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 Spice Islands Ground Saigon Cinnamon
  • 2 tablespoons reduced-fat sour cream
  • 2 teaspoons lime juice
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    Directions

    1. Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened.
    2. 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.)
    3. 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.
    Discover more recipes from Mazola® Corn Oil

    NutritionView More

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    200Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories200Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol<5mg1%
    Sodium50mg2%
    Potassium590mg17%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A160%
    Vitamin C20%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Nancy Firestone 4 years ago
    Their just wasn't a whole lot of flavor to this soup. It wasn't bad, but definitely not great either.
    Katie K. 5 years ago
    Found this recipe to be delicious. I cant help but to tweak things so I did sub greek yogurt for the sour cream, along with adding a little bit of cayenne pepper. Will be making this again.

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