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© Meredith Corporation. All rights reserved. Used with permission.
(12 (1/2-cup) servings)
Heat oil in a large saucepan over medium heat. Sauté carrots, bell pepper andonion for about 5 minutes or until vegetables are nearly tender. Combine pumpkin, coconut milk and broth in a large bowl. Stir in brown sugar, jalapeño, salt and ginger. Stir pumpkin mixture into cooked carrot mixture.
Bring to a boil; reduce heat. Simmer, uncovered, for about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro.