Yield: 4
Thai Pumpkin Soup
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 3 cups pumpkin puree
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tbsp red curry paste
- 2 red Thai chilis, sliced (optional)
- Salt and pepper, to taste
- fresh cilantro, for serving
Instructions
- In a large Dutch oven or soup pot, combine the chicken broth, pumpkin puree, coconut milk, red curry paste, and Thai chilis. Stir well and bring the mixture to a boil over medium-high heat. Reduce the heat the heat to medium-low, cover, and simmer for 15 minutes. Season with salt and pepper.
- Serve immediately with fresh cilantro or store in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 1190mgCarbohydrates: 20gFiber: 6gSugar: 7gProtein: 5g
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