"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caribbean Pumpkin Soup Recipe

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This recipe for Caribbean Pumpkin Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
EatSmart Jean Carper
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs canola oil
1 Tbs butter
1 tsp cinnamon
1 tsp cumin
5 cups chicken broth
1/2 cup smooth peanut butter
1 (15oz) can pumpkin
2 ripe bananas
1 cup coconut milk
Garnish: 3 Tbs mango chutney

Directions:
Directions:
Heat oil and butter in a medium saucepan. Saute onion until soft. Add spices and saute 1 minute, stirring. Turn heat to low, add broth, peanut butter and pumpkin, and stir until peanut butter is dissolved. Cool for at least 15 minutes in a large bowl. Put 1/2 the soup in a blender, add 1 banana and 1/2 cup coconut milk. Carefully process until smooth. put into another bowl. Repeat with the other half of the soup. Chill soup for 1 hour or more. Serve with a dollop of chutney.

Personal Notes:
Personal Notes:
serves 10 @ 206 cal./serving. 17 g carb. 6g. protein 14g fat (6g sat.) 3g cholesterol 5g fiber and 268mg sodium

 

 

 

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