Thai Pumpkin Soup Recipe

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Thai Pumpkin Soup
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Ingredients:

Directions:

  1. Put the garlic, shallot, lemongrass, thai chilies, cilantro, pinch of salt and lime juice into a food processor and process into a paste.
  2. Bring your veg stock to a light boil and add the paste stirring until dissolved.
  3. Add the pumpkin slowly until mixed in and turn down to a simmer. when all the pumpkin is added simmer for about 10 minutes stirring often.
  4. Add all he coconut milk and bring it back up to a simmer. don't bring it to a boil!
  5. Add the sugar and salt and pepper to taste. serve garnished with basil leaves. i like to tear mine over the soup but you can put them on whole or in the paste if you so desire.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 346.62 Kcal (1451 kJ)
Calories from fat 331.12 Kcal
% Daily Value*
Total Fat 36.79g 57%
Sodium 19.68mg 1%
Potassium 498.9mg 11%
Total Carbs 25.03g 8%
Sugars 11.43g 46%
Dietary Fiber 4.35g 17%
Protein 4.41g 9%
Vitamin C 12.4mg 21%
Iron 1.9mg 10%
Calcium 58.7mg 6%
Amount Per 100 g
Calories 10.77 Kcal (45 kJ)
Calories from fat 10.28 Kcal
% Daily Value*
Total Fat 1.14g 57%
Sodium 0.61mg 1%
Potassium 15.49mg 11%
Total Carbs 0.78g 8%
Sugars 0.35g 46%
Dietary Fiber 0.13g 17%
Protein 0.14g 9%
Vitamin C 0.4mg 21%
Iron 0.1mg 10%
Calcium 1.8mg 6%

* 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

  • 9.2
    Points
  • 12
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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