Thai Pumpkin Soup Recipe

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Thai Pumpkin Soup
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  1. Garnish:
  2. Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
  3. To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
  4. Marinated Portobello Mushrooms:
  5. Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 326.01 Kcal (1365 kJ)
Calories from fat 204.17 Kcal
% Daily Value*
Total Fat 22.69g 35%
Cholesterol 3.71mg 1%
Sodium 876.49mg 37%
Potassium 629.38mg 13%
Total Carbs 28.88g 10%
Sugars 23.82g 95%
Dietary Fiber 3.48g 14%
Protein 4.45g 9%
Vitamin C 7.2mg 12%
Iron 1.3mg 7%
Calcium 106.7mg 11%
Amount Per 100 g
Calories 129.96 Kcal (544 kJ)
Calories from fat 81.39 Kcal
% Daily Value*
Total Fat 9.04g 35%
Cholesterol 1.48mg 1%
Sodium 349.42mg 37%
Potassium 250.9mg 13%
Total Carbs 11.51g 10%
Sugars 9.49g 95%
Dietary Fiber 1.39g 14%
Protein 1.77g 9%
Vitamin C 2.9mg 12%
Iron 0.5mg 7%
Calcium 42.5mg 11%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
  • 9

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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