Thai Curried Pumpkin Soup
Try this Thai Curried Pumpkin Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 cups pumpkin puree
- 4 cloves garlic minced
- fresh cilantro
- 1/4 tsp sea salt
- 1 yellow onion diced
- 2 tbsp fresh lime juice
- 4 cups vegetable broth
- 1 tsp ground cumin
- 2 tbsp coconut oil
- 2 tsp ground coriander
- 3-4 tbsp thai red curry paste (i used thai kitchen brand)
- 1/2 cup coconut milk for serving
- Carbohydrate 41.5543337503725 g
- Cholesterol 0 mg
- Fat 8.85135187837764 g
- Fiber 11.6605085957954 g
- Protein 2.38856375023943 g
- Saturated Fat 7.58798583634441 g
- Serving Size 1 1 cup (341g)
- Sodium 724.924375001246 mg
- Sugar 29.8938251545772 g
- Trans Fat 0.591876104361621 g
- Calories 240 calories
In a large pot on medium-high heat, add coconut oil.Once melted and heated, add onion, sauteeing for about 5-8 minutes, until translucent and fragrant.Add curry paste, coriander, cumin, and garlic, sauteeing for an additional 2 minutes.Add pumpkin puree and vegetable broth, cooking for an additional 10 minutes.Add lime juice, season to taste, and puree soup with an immersion blender, until smooth.Serve soup with a few generous spoonfuls of coconut milk, and a handful of fresh cilantro.
