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Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup recipe

Pumpkin is a great source of fiber and beta-carotene, which is converted into vitamin A in the body.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Total Time: 45 mins
Servings 4
Calories 880
Best Season Fall
Ingredients
  • 500 gram Pumpkin
  • 400 ml Coconut Milk
  • 500 ml Vegetable Stock
  • 2 teaspoon Red Curry Paste
  • 2 teaspoon Fish Sauce
  • 2 tablespoon Lime Juice
  • 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 and then reduce heat to simmer for 20 minutes.
  2. Using an immersion blender, puree the soup until smooth.
  3. Stir in fish sauce, lime juice, brown sugar, salt, and chili flakes.
  4. Cook for an additional 5 minutes.
  5. Serve hot, garnished with fresh coriander.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 20g7%
Sugars 8g
Protein 4g8%

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

Read it online: https://for-vegan.com/recipe/thai-style-pumpkin-soup/