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thai-pumpkin-soup-recipe

Thai Pumpkin Soup Recipe

A delicious and creamy vegan Thai pumpkin soup.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Thai
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 can Coconut Milk
  • 4 cups Pumpkin Puree
  • 1 tablespoon Red Curry Paste
  • 2 cups Vegetable Broth
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Ginger, grated
  • 2 cloves Garlic, minced
  • to taste Salt and Pepper

Instructions 

  1. 1. In a large pot, heat a bit of oil over medium heat. Add garlic and ginger, sauté until fragrant.
  2. 2. Add red curry paste and cook for another minute.
  3. 3. Stir in pumpkin puree, coconut milk, vegetable broth, and soy sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. 4. Use a blender to puree the soup until smooth. Season with salt and pepper to taste.
  5. 5. Serve hot, garnished with fresh herbs if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 2mg

Keywords

Pumpkin, Soup, Vegan
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