Spicy Pumpkin Soup from Canned Pumpkin

February 16, 2011 Katja Presnal

Spicy Pumpkin Soup from Canned Pumpkin

The newest issue of ALL YOU magazine has a good article on the pros and cons of canned foods. I don’t buy frozen foods nor processed foods – but I do buy a lot of canned vegetables, for example we eat canned beans, tomatoes and beets a lot. In the ALL YOU recommends these canned foods for their nutrients – and for cheap price: Pineapple: Sweet, tangy and refreshing, it’s a great source of Vitamin C, manganese and other nutrients. I make pineapple coconut shrimp with rice, it’s good and fast. Pumpkin: Packed with vitamins and fiber, canned pumpkin is low in calories and fat. Tomatoes: Cooked tomatoes have more readily absorbed disease-fighting lycopene than fresh. I admit that I use canned tomatoes in my spaghetti sauce, and chili. The article also recommends beans and salmon, but I skip the canned salmon, I think it’s the Finn in me that gets picky with my salmon. The foods that they don’t recommend canned are spinach, carrots, asparagus, shrimp and green beans, and I couldn’t agree more. Here is a Spicy Pumpkin Soup recipe from the magazine, and I have to admit it sounds good, and I might test it on one of these cold winter days.

Canned Spicy Pumpkin Soup

Prep Time: 20 minutes Cook Time: 20 minutes Yield: 8 Servings Cost per Serving: $.98 Ingredients 2 tablespoons vegetable oil 1 large onion, chopped 2 tablespoons minced fresh ginger 1 small jalapeño chili, seeded and finely chopped 3 garlic cloves, minced 1 teaspoon lime zest 1 15-oz. can pumpkin puree 1 13.5-oz. can light coconut milk, shaken 4 cups canned low-sodium chicken broth Salt In a pan, warm oil over medium-low heat. Sauté onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeño and garlic; cook for 3 minutes, stirring often. Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in a blender. Serve hot. For full story, go to: Pantry Recipes Next ALL YOU issue comes out on February 18 and you can find it at Walmarts.

Katja Presnal

Katja Presnal shows how to live Nordic inspired life to the fullest and plan your dream life. Katja owns Presnal5 strategic marketing intelligence agency and wants to help marketing professionals to combine a dream career and dream life via freelance work. Katja is an award-winning marketing strategist, and a well-known speaker. Katja has lived in five different countries, and seven states in the USA. Her three children were all born in different countries within three years. When not working or jet-setting the world, Katja is at home cooking big family dinners. She has been featured in NY Times, Glamour, Redbook, Fodor's, Forbes and Woman's Day magazines among many other national and international publications and written for MTV3 and Lifetime TV networks.

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