Thai Pumpkin Soup
This Thai Pumpkin Soup recipe can be served in shot glasses or small bowls for a simple, elegant holiday cocktail appetizer!
Thai Pumpkin Soup
Servings: 6
Calories: 179kcal
Ingredients
- 4 cups gluten-free vegetable broth
- 1 (14-ounce/400-milliliter) can full-fat coconut milk
- 1 (15-ounce/425-gram) can pumpkin puree (not pumpkin pie filling)
- 5 tablespoons mild red Thai curry paste
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- Chili garlic oil or chopped chives , for garnish
Instructions
- Combine the vegetable broth, coconut milk, pumpkin, and curry paste in a stock pot and bring to a simmer, stirring occasionally. Let simmer for 15-20 minutes. Taste and add salt and pepper, as desired.
- This soup can be served hot or cold. For appetizers, pour into shot glasses, small glasses, or teacups, and garnish with either chili garlic oil (if you want some extra heat) or chopped chives. To serve as a soup to start a meal, serve hot in bowls, garnished as desired.
Nutrition
Nutrition Facts
Thai Pumpkin Soup
Amount Per Serving
Calories 179
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13g65%
Sodium 12mg1%
Potassium 292mg8%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 4g4%
Protein 3g6%
Vitamin A 12999IU260%
Vitamin C 5mg6%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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