Ingredients

• 2 medium carrots, chopped
• 1 medium green sweet pepper, seeded and chopped
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 1 15-ounce can pumpkin
• 1 14-ounce can unsweetened light coconut milk
• 1 14-ounce can reduced-sodium chicken broth
• 2 tablespoons packed brown sugar
• 1 medium fresh jalapeno chile pepper, seeded and finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 tablespoons snipped fresh cilantro or parsley

Preparation

1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender.
2. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger.
3. Stir pumpkin mixture into cooked carrot mixture.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently.
6. Before serving, stir in cilantro.

Adapted from Better Homes and Gardens