Photo: Cala
Thai pumpkin soup
10 ingredients
25 min + 40 min
Serves 6
openrecipes
Make the most of autumn's harvest with this warming, seasonal soup
Estimated Nutrition (whole recipe, rough)
394
Calories
4g
Protein
27g
Fat
38g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg pumpkin or squash, peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion , sliced
- 1 tbsp grated ginger
- 1 lemongrass , bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- lime juice and sugar, for seasoning
- 1 red chilli , sliced, to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes