Thai Style Pumpkin Squash Soup
User Reviews
4.1
33 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Servings
6
-
Calories
228 kcal
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Course
Main Course, Appetizer
-
Cuisine
Asian
Thai Style Pumpkin Squash Soup
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This creamy pumpkin squash soup is loaded with Thai flavors. Made with canned pumpkin butternut acorn and delicata squash, seasoned with coconut milk, ginger and Thai chiles, this zippy soup is vibrant and lush.
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Ingredients
- 1 pound delicata squash
- 1 pound acorn squash
- 1 pound butternut squash
- 14.5 ounce can pumpkin puree or 1 pound whole sugar pumpkin
- 2 tablespoons olive oil divided
- 1 large onion roughly chopped.
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground coriander
- ¼ teaspoon Turmeric
- ¼ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 tablespoon fresh ginger grated
- 6 cups homemade vegetable broth (can use low sodium chicken broth)
- 1 cup unsweetened applesauce
- 13.5 ounce can coconut milk not "light" (reserve about 1/4 cup for garnish if desired.)
- 3 tablespoons maple syrup
- 1 lime juiced
GARNISH:
- Lime wedges
- cilantro leaves
- drizzle coconut milk
- red chiles thinly sliced
- salted pepitas (pumpkin seeds)
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Instructions
- Preheat the oven to 400°.
- Line a half sheet pan with parchment paper or aluminum foil. Cut the squash in half and scoop out the seeds with a spoon. Discard seeds. Rub 1 tablespoon olive oil over the cut part of the squash and place cut side down on the baking sheet. Roast in the oven for 45-60 minutes or until squash is quite soft.
- While the squash is roasting, heat a medium skillet over medium heat. Add the olive oil and the chopped onion. Cook until the onion is softened and translucent. Add the ginger, cinnamon, allspice, turmeric, coriander, cayenne pepper and kosher salt and cook for a minute, stirring occasionally to bring out the flavors and aromas of the spices.
- Remove the roasted squash from oven and let cool until you can safely handle the squash. Scoop the flesh from each of the squash into a large pot or dutch oven, discarding the skins and stems.
- Add the pumpkin puree and onion mixture to the roasted squash. Pour the vegetable broth over the squash and stir to combine. Heat to a boil then reduce heat to medium, cover and simmer for 10 minutes. Remove the soup from the heat. Stir in the applesauce.
- Working in batches, puree the soup in a blender, being careful not to fill the container more than half full, to avoid scalding splatters and burns. (You can also use a stick blender and puree the soup in the pot.)
- Return the squash soup to the pot and stir in the coconut milk, lime juice and maple syrup. Taste for seasonings and adjust to your tastes, adding more maple syrup for sweeter, more lime for contrast, more cayenne for heat, or more salt for ... you know, salt.
- Ladle the soup into bowls and garnish with a sprinkle of pepitas, fresh cilantro, red chiles, a squeeze of lime and a drizzle of coconut milk . Enjoy!
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
1730mg
(72%)
Potassium
1039mg
(30%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Vitamin A
20918IU
(418%)
Vitamin C
42mg
(47%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1730mg | 72% |
| Potassium | 1039mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 20918IU | 418% |
| Vitamin C | 42mg | 47% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
33 reviews
Good
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