Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 90%

Nutrition

367 cal • 5g protein • 25g carbs • 30g fat

Tags

[North American] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegetarian] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1 15 oz can pumpkin puree
• 1 13.5 oz can lite coconut milk
• 1 cup chicken or veggie stock (can sub water)
• 4 tbsp salted butter
• 1 large or 2 small shallots, chopped fine
• 1 tbsp freshly minced garlic
• 1 chicken bouillon cube
• 1 tbsp honey
• 1 tsp fresh thyme (or ¼ tsp powdered)
• ¼ tsp ground nutmeg
• Salt, to taste
• Fresh cracked black pepper, to taste
• Raw pumpkin seeds (optional, for topping)

Instructions Preview

1. Melt the butter over medium/medium-low hea…
2. Cook the pumpkin mixture for 5 minutes, st…
3. Add the coconut milk and chicken stock and…

…and 3 more steps

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Recipe by: Jacqueline Sotraidis Schell • From: Tasty