Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). A drizzle of pumpkin seed oil is also a nice touch.
Tip: Pumpkin seed oil has a rich, nutty flavor and is wonderful in salad dressings or to finish roasted vegetables or soups. Look for it with other specialty oils at grocery stores, or substitute any other flavorful seed or nut oil (such as walnut oil) or olive oil.
214 calories; protein 4.4g; carbohydrates 14.2g; dietary fiber 2.2g; sugars 5.3g; fat 15.6g; saturated fat 11.2g; vitamin a iu 11774.5IU; vitamin c 13.8mg; folate 36.8mcg; calcium 49.5mg; iron 3.1mg; magnesium 47.2mg; potassium 695.2mg; sodium 446.4mg; thiamin 0.1mg.