Thai Pumpkin Soup with Red Curry Paste Recipe | Yummly

Thai Pumpkin Soup with Red curry Paste

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21Ingredients
3Hours
260Calories
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Ingredients

US|METRIC
  • 1 cup pumpkin (peeled and chopped)
  • 2 tablespoons curry paste (Red Thai)
  • 1 cup coconut milk (thick, store bought)
  • 2 cups vegetable stock
  • 1 teaspoon pepper (powder)
  • 2 olive oil (` tbsp`, extravirgin)
  • salt (As per taste)
  • 1 red chilli (no Thai, for garnishing, optional)
  • 1 coconut milk (` tbsp, for garnishing, optional)
  • coriander leaves (for garnishing, optional)
  • curry paste (For Red Thai, makes 1 cup)
  • 3/4 cup onion (chopped)
  • 1 lemon grass (stock, fresh)
  • 10 red chillies (soaked in warm water for 10 minutes)
  • 4 cloves garlic (roughly chopped)
  • 1 inch galangal (or ginger sliced)
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon white pepper (powder)
  • salt (to taste)
  • 1 tablespoon lemon juice
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    NutritionView More

    260Calories
    Sodium36% DV870mg
    Fat34% DV22g
    Protein6% DV3g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories260Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol
    Sodium870mg36%
    Potassium500mg14%
    Protein3g6%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A100%
    Vitamin C20%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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