Spicy Pumpkin Soup Recipe with Coconut Milk
http://glutenfreegoddess.blogspot.com/2007/01/santa-fe-pumpkin-cho...
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon gluten-free red curry paste
- 1 14 or 15-oz can pumpkin
- 1 14-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles
- 1 heaping cup roasted corn kernels
- 1/2 cup GF salsa
- 1 cup light broth
- 1 14-oz. can coconut milk, as needed
- Sea salt and fresh ground pepper
- Chopped cilantro, to taste- dried or fresh
- 1 teaspoon raw organic agave nectar
- Juice from 1 fresh lime
- Produce
- Cilantro, dried or fresh (1)
- Corn, roasted kernels (1 heaping cup)
- Cumin (1 teaspoon)
- Garlic (2 cloves)
- Lime, Juice from fresh (1)
- Muir glen tomatoes with green chiles, Fire Roasted (1 14-oz can)
- Pumpkin (1 14 or 15-oz can)
- Canned Goods
- Broth, light (1 cup)
- Coconut milk (1 14-oz. can)
- Condiments
- Salsa, GF (1/2 cup)
- Cooking & Baking
- Agave nectar, raw organic (1 teaspoon)
- Olive oil, extra virgin (1 tablespoon)
- Sea salt and fresh ground pepper (1)
- Pasta & Grains
- Red curry paste, gluten-free (1 teaspoon)
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Published October 5, 2009 (3 years ago).
5 people saved this recipe.
