Ingredients
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2 medium carrots, chopped
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1 medium green sweet pepper, seeded and chopped
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1 medium onion, chopped
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1 tablespoon vegetable oil
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1 15 ounce can pumpkin
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1 14 ounce can unsweetened light coconut milk
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1 14 ounce can reduced-sodium chicken broth
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2 tablespoon packed brown sugar
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1 medium fresh jalapeno chile pepper, seeded and finely chopped
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¾ teaspoon salt
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½ teaspoon ground ginger
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2 tablespoon snipped fresh cilantro or parsley
Directions
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In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
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Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.
Nutrition Facts (per serving)
| 63 | Calories |
| 3g | Fat |
| 9g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 63 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 5% |
| Sodium 250mg | 11% |
| Total Carbohydrate 9g | 3% |
| Total Sugars 5g | |
| Protein 1g | 2% |
| Vitamin C 10mg | 11% |
| Calcium 20.2mg | 2% |
| Iron 0.9mg | 5% |
| Potassium 150mg | 3% |
| Folate, total 8.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.