Thai Curry Pumpkin Soup Recipe

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Thai Curry Pumpkin Soup
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Ingredients:

Directions:

  1. In a large saucepan, whisk together garlic, pumpkin, broth, honey and curry paste. Bring to a simmer over medium-low heat.
  2. Reduce heat and simmer, stirring occasionally for 5 minutes to blend the flavors.
  3. Whisk in half the cilantro, the coconut milk and lime juice. Simmer for 1-2 minutes until heated through.
  4. Serve sprinkled with remaining cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 102.87 Kcal (431 kJ)
Calories from fat 65.67 Kcal
% Daily Value*
Total Fat 7.3g 11%
Sodium 444.34mg 19%
Potassium 185.99mg 4%
Total Carbs 9.02g 3%
Sugars 7.42g 30%
Dietary Fiber 0.66g 3%
Protein 0.71g 1%
Vitamin C 10.4mg 17%
Iron 0.6mg 4%
Calcium 16.3mg 2%
Amount Per 100 g
Calories 61.73 Kcal (258 kJ)
Calories from fat 39.41 Kcal
% Daily Value*
Total Fat 4.38g 11%
Sodium 266.64mg 19%
Potassium 111.61mg 4%
Total Carbs 5.41g 3%
Sugars 4.45g 30%
Dietary Fiber 0.4g 3%
Protein 0.42g 1%
Vitamin C 6.2mg 17%
Iron 0.4mg 4%
Calcium 9.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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