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Thai Pumpkin Soup

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

I never would have combined the flavors of Thai food with pumpkin, but oh my was this delicious! This Thai Pumpkin Soup was the perfect balance of sweet, sour, and spicy! Not to mention it comes together in under 30 minutes! It perfect as the weather cools down and is definitely going to a go to recipe during these winter months!

 2 teaspoons coconut oil
 3 cloves garlic (minced)
 3 teaspoons Thai red curry paste
 2 cups vegetable (or chicken) broth
 2 15oz cans pumpkin puree
 1 14oz can light coconut milk
 1 lime (juice)
 1 ¼ teaspoon salt
 ¼ cup chopped cilantro (optional garnish)
1

Heat coconut oil in a large pot on medium heat. Once the oil is heated through, add the minced garlic and saute for a few minutes. Add the Thai red curry paste and fry for a a minute.

2

Add in the rest of the ingredients (broth, pumpkin puree, light coconut milk, lime juice, and salt) and bring to a boil. Once boiling, turn down heat to medium low and let simmer for about 15 minutes.

3

Once the soup is nice and thick, you can turn off the heat and taste for salt. If you want a thinner consistency, add more broth to your soup. Garnish with cilantro (optional) and enjoy!

Nutrition Facts

2 servings

Serving size

8 cups

Amount per serving
Calories95
% Daily Value *
Total Fat 4g6%

Saturated Fat 3g15%
Trans Fat 0g
Sodium 521mg23%
Total Carbohydrate 14g6%

Dietary Fiber 4g15%
Total Sugars 5g
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.