From The Vegetarian Mother's Cookbook by Cathe Olson
This tasty soup is so easy you'll want to make it often.
2 cups or 1 (15oz) can pureed, cooked pumpkin (I have used acorn squash too)
1 (14oz) can light coconut milk
2 cups vegetable stock
1 Tablespoon miso
1/8 or 1/4 teaspoon red curry paste, or to taste (use use whatever curry paste we have)
1/4 teaspoon sea salt or to taste
3 Tablespoons chopped fresh cilantro
Place pumpkin, coconut milk, and stock in pan. Warm over medium heat until just about to boil. Remove from heat. Mix in miso, curry paste and sea salt. Sprinkle cilantro over top
Makes 4-6 servings.
APPROXIMATE NUTRITIONAL INFORMATION FOR 1 SERVING: Calories: 100 cal; Protien 1g; Carbohydrates: 7g; Fat: 7g; Fiber: 2 g; Sodium: 296 mg
KEY NUTRIENTS: Vitamin A: 137.75 mcg; Vitamin C: 13.91 mg; Vitamin E: 1.32mg