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RecipesCanola Oil
By December 14, 2021February 9th, 2022No Comments

Caribbean Pumpkin Ginger Soup

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

4 to 6 SERVINGS

Total Time Icon

TOTAL TIME

25 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 tablespoon Mazola Canola Oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 3 tablespoons peeled and chopped fresh ginger
  • 1 can (15 ounces) pumpkin OR 1 pound peeled, cubed Calabaza pumpkin
  • 2 cups chicken broth
  • 1 cup light coconut milk (or half and half)
  • 2 teaspoons cane sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons reduced fat sour cream
  • 2 teaspoons lime OR lemon juice

Instructions:

  1. Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened.
  2. Stir in pumpkin, chicken broth, coconut milk, sugar and cinnamon.
  3. Bring to a boil, remove from heat and stir in sour cream and lime juice. (If using fresh cubed pumpkin, boil until softened; 10 to 15 minutes.)
  4. Puree soup until very smooth in an electric blender or using a stick blender.
  5. Garnish with a swirl of sour cream and sprinkle of cinnamon, if desired.
  6. Serve immediately.

Serving Suggestion: This soup is delicious served with traditional Tostonés as a garnish or accompaniment.

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