Pumpkin Soup

One of my favorite things about fall is all of the pumpkin recipes. Because most recipes I seem to come up with tend to be more on the dessert spectrum, I decided to do a soup inspired by Thai flavors for today’s post. Pumpkin is a great source of vitamin A and fiber. So what is better than thick and creamy soup that you won’t believe is only 170 calories per serving?!

Ingredients:

1 onion, chopped.

1-2 garlic cloves, chopped.

2 Tbs. extra virgin olive oil.

2 ½ cups canned pumpkin.

2 Tbs. tomato paste.

1 Tbs. ginger paste.

3 cups of low sodium vegetable broth.

¾ cup (about ½ a can) of reduced fat coconut milk.

½ lemons, juiced.

1 Tsp. salt (or to taste).

1 tsp ground flax seed (for garnish).

Instructions:

In a large pot, cook the onion in oil until the onion begins to brown. Stir in pumpkin, tomato paste, ginger, garlic and broth and pour into large blender. Blend ingredients until smooth. Add coconut milk, lemon juice and salt and blend again. Pour back into pot and heat ingredients to desired temperature. Pour into bowl and sprinkle flax seeds on top as a garnish. Serve and enjoy!!  

© KATE EZRA WOLF, 2012. ALL RIGHTS RESERVED.