Thai Pumpkin Soup

Pumpkin is a rich source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is essential for good vision and immune function.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Thai Pumpkin Soup

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Lunch, Soup, Thai Cuisine Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 2 cup Coconut Milk
• 2 cup Vegetable Stock
• 2 teaspoon Red Curry Paste
• 2 tablespoon Lime Juice
• 1 tablespoon Fish Sauce
• 1 tablespoon Brown Sugar
• 1 teaspoon Salt
• 20 gram Fresh Coriander
• 1 teaspoon Chili Flakes

Instructions

1. In a large pot, combine the pumpkin, coconut milk, vegetable stock, and red curry paste. Bring to a boil.
2. Reduce heat and simmer for 20 minutes or until the pumpkin is tender.
3. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
4. Return the soup to the pot and stir in lime juice, fish sauce, brown sugar, and salt. Simmer for an additional 5 minutes.
5. Serve hot, garnished with fresh coriander and chili flakes.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 16g6%

Sugars 6g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.