Thai Curry and Coconut Pumpkin Soup
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Thai Curry and Coconut Pumpkin Soup
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This easy, five-ingredient Thai Curry pumpkin soup is made with creamy coconut milk and fragrant Thai spices.
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Ingredients
- 2 tablespoons Thai red curry paste
- 15 ounces coconut milk full-fat
- 15 ounces pumpkin pure
- 4 cups chicken broth low sodium, or vegetable broth
- salt to taste
- black pepper to taste
Instructions
- Heat a medium stock pot over medium-high heat and spray with cooking spray. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds.
- Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth. Heat on high until it comes to a light boil then reduce to low. Simmer for 10 minutes. Season with salt and pepper to taste before serving.
Nutrition Information
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Serving
2cups
Calories
266kcal
(13%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
21g
(105%)
Sodium
879mg
(37%)
Potassium
641mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
17726IU
(355%)
Vitamin C
23mg
(26%)
Calcium
71mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 266kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 21g | 105% |
| Sodium | 879mg | 37% |
| Potassium | 641mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 17726IU | 355% |
| Vitamin C | 23mg | 26% |
| Calcium | 71mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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