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
Calories: 179kcal | Carbohydrates: 11g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Sodium: 12mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12999IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg