Thai Pumpkin Soup With Green Curry Recipe

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Thai Pumpkin Soup With Green Curry
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  1. Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
  2. Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
  3. Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
  4. Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 320.3 Kcal (1341 kJ)
Calories from fat 224.07 Kcal
% Daily Value*
Total Fat 24.9g 38%
Cholesterol 9.49mg 3%
Sodium 364.35mg 15%
Potassium 680.52mg 14%
Total Carbs 22.2g 7%
Sugars 11.77g 47%
Dietary Fiber 5.94g 24%
Protein 6.09g 12%
Vitamin C 10.7mg 18%
Vitamin A 1.3mg 42%
Iron 3.2mg 18%
Calcium 243.2mg 24%
Amount Per 100 g
Calories 96.73 Kcal (405 kJ)
Calories from fat 67.67 Kcal
% Daily Value*
Total Fat 7.52g 38%
Cholesterol 2.86mg 3%
Sodium 110.03mg 15%
Potassium 205.51mg 14%
Total Carbs 6.7g 7%
Sugars 3.55g 47%
Dietary Fiber 1.79g 24%
Protein 1.84g 12%
Vitamin C 3.2mg 18%
Vitamin A 0.4mg 42%
Iron 1mg 18%
Calcium 73.5mg 24%

* 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,
  • low sodium,
  • low cholesterol

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