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Mexican pumpkin soup

2 cups pumpkin purée (from fresh is best but get organic non bpa canned if needed)
1 1/2 cup coconut milk
1/4 c lime juice
1/2c diced tomatoes
1/4c green chilies
1 tablespoon grated garlic
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Himalayan sea salt or to taste
Bring to a boil and simmer until thick
Add shredded carrots on top when serve as a nice topping

Home Recipes Soups Mexican pumpkin soup