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Thai Pumpkin Soup
Exotic, fragrant, and sweet
Servings 6 servings
- 2 cans pumpkin puree 15 ounce cans
- 1 can coconut milk 13.5 ounce can, 2 tablespoons separated
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1/2 teaspoon cayenne pepper
- 1 red chili pepper sliced for garnish
In a saucepan or soup pot over medium heat, heat the curry paste until fragrant (approximately 1 minute), then add the pumpkin puree and chicken broth. Stir until all ingredients are fully combined.
Cook, stirring occasionally, for 3 minutes, then add the coconut milk (keep 2 tablespoons to the side) and cayenne pepper powder. Stir until fully combined.
Continue to cook the soup for another 3 to 5 minutes (stirring occasionally) until the soup is fully heated. Then ladle the soup into bowls.
Drizzle the 2 tablespoons of coconut milk over the soup then garnish with red chili pepper slices. Serve while hot.
Calories: 191kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 590mg | Potassium: 581mg | Fiber: 4g | Sugar: 5g | Vitamin A: 22976IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 5mg