Low-Fat Spicy Pumpkin Soup Recipe

Name: Low-Fat Spicy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pumpkin, cubed; 1 lb butternut squash, cubed; 4 cups chicken stock; 14 ounces light coconut milk; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground coriander; 3 tablespoons chili paste; 2 tablespoons lemongrass (or a squeeze of lemon if you can't find it); 1 onion, diced; 5 garlic cloves, crushed

Servings: persons

1 lb pumpkin, cubed
1 lb butternut squash, cubed
4 cups chicken stock
14 ounces light coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
3 tablespoons chili paste
2 tablespoons lemongrass (or a squeeze of lemon if you can't find it)
1 onion, diced
5 garlic cloves, crushed

1
Preheat oven to 350u00b0F
2
Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
3
In a large pot, saute onions and garlic in a little chicken stock until translucent.
4
Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
5
Simmer for 20 minutes.
6
Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.

1469

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb pumpkin, cubed, 1 lb butternut squash, cubed, 4 cups chicken stock, 14 ounces light coconut milk, and more.

Yes, Low-Fat Spicy Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Spicy Pumpkin Soup

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