Thursday, February 2, 2012

Spicy Pumpkin Soup w/ Coconut Lime Cream

The weather has been rather helter skelter lately, and it has been unseasonably warm for February.  However, it is still winter in my book, and that means it is still pumpkin time. Here's my favorite way to incorporate pumpkin into my life.

Just like spinach, pumpkin is another "super food."  Why is it so great?  It is a anti-oxidant power house, in that pumpkins are an excellent of beta-carotene. Studies have shown that people who eat foods rich in beta-carotene are less likely to develop certain cancers in comparison to individuals who do not incorporate it into their diets.

So don't think a pumpkin is just for making a scary Jack-O-Lantern. Make this tasty soup! My family loves it, and requests it often during fall/winter.

Spicy Pumpkin Soup w/ Coconut Lime Cream

3 T light butter
15 oz solid pack pumpkin
1 t of crushed red pepper flakes (more if you like it really spicy like my family)
3 c finely chopped onions
1 c skim milk
2 1/2 c chicken broth

In a large pot, melt butter over medium heat. Add onions and saute until translucent

Stir in pumpkin, milk, and red pepper flakes. 

Remove mixture from pot and pour mix into a blender/food processor and puree.  Return mixture to pot and add chicken broth.  **you can use an immersion blender if you have one!**

Simmer for 20 minutes, or until hot.  Add salt & pepper if you wish. Pour into bowls & top with Coconut lime cream.

Serves 4 big servings
WW: 4p+

Coconut Lime Cream
1/4 c coconut cream, canned (like coco lopez)
1/4 c reduced fat sour cream
1/2 lime, juiced
1 t lime zest

Wisk sour cream, coconut cream, lime juice & zest together in a bowl. Chill for 2 hours before serving with Spicy Pumpkin Soup.

Serves 5 or so
WW:  2p+

You don't have to get fancy when serving it...I just thought it would be fun to do my initials :)

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