Coconut Pumpkin Soup With Cilantro Gremolata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegan | Veglife1 | 6 | Servings |
INGREDIENTS
| 1 | lb | Pumpkin or winter squash |
| Peeled, seeded and cubed | ||
| 4 | c | Vegetable stock or water |
| 6 | Scallions, roughly chopped | |
| 1 | Fresh red chile, optional | |
| 1 | 2 inch piece lemongrass | |
| Stems from 1/2 bunch | ||
| cilantro | ||
| 1 | c | Lite coconut milk |
| 2 | Limes, Juice of | |
| Salt and pepper, to taste | ||
| 2 | Limes, zest of finely | |
| grated | ||
| 1/2 | t | Minced garlic |
| 1/4 | c | Chopped cilantro |
INSTRUCTIONS
Makes 6 servings Remove the leaves from the cilantro and leave the stems to flavor the soup. Tie the stems together for easy retrieval from the pot. Chop the leaves for the gremolata. In a large pot combine pumpkin, stock, scallions, chile, lemongrass, and cilantro stems. Over high heat, bring to a boil, reduce heat, cover, and simmer until pumpkin is very render, 15 to 20 minutes. Discard lemongrass, cilantro, and chile, if using. In blender or food processor puree soup, in batches, until smooth. Return puree to pot. Stir in coconut milk (reserve some for garnish, if desired), lime juice, salt, and pepper. Heat to desired temperature. In a small bowl, combine lime zest, garlic, and cilantro. Pour soup into bowls and top with gremolata. VEGAN PER SERVING: 64 CAL (49% from fat), 1g PROT. 3g FAT. 8g CARB, 190mg SOD, 0mg CHOL. 2g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 48 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 25.9mg
Sodium: 765.7mg
Potassium: 122.3mg
Carbohydrates: 10g
Fiber: 1.6g
Sugar: 1.4g
Protein: 14.4g