1. Heat the beans, pumpkin, chicken broth, coconut milk, curry powder and coriander in a medium saucepan over a medium high heat; simmer for 5 minutes, stirring often. 2. Meanwhile, toast the coconut by tossing it in a dry skillet on medium heat for about 2 minutes or by toasting on a baking sheet 350ºF oven for about 5 minutes. 3. Garnish the soup with a sprinkle of the toasted coconut and fresh chopped cilantro. 4. Nutritional Information Per Serving: 5. Calories 130; Total fat 3.5g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 20g; Fiber 8g); Protein 7g; Vitamin A 230%DV*; Vitamin C 0%DV; Calcium 4%DV; Iron 10%DV * Daily Value. ---------------------------------------------------------------------------
Nutrition
Ingredients
