Creamy Spicy Pumpkin Soup Recipe – VEGAN

October 12, 2011


Creamy spicy pumpkin soup—Ingredients:—

— Procedure: —

  1. In a large pot with moderate heat, melt butter in olive oil. Add brown sugar and stir to dissolve.
  2. Pour in coconut water and spices and mix well.
  3. Remove pot from heat and let cool slightly for 5 to 10 minutes.
  4. Stir in pumpkin and Mama Vega’s Salsa into cooled coconut water mixture.
  5. Stir in coconut milk.
  6. Simmer approximately 10 minutes or until thoroughly heated.
  7. Make sure to stir constantly to prevent lumps and sticking.
  8. Garnish with a sprig of cilantro

Servings: 32              Yield: 16 cups

Nutrition Facts

Serving size: 1/32 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily
Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

original recipe posted:


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