Easy Thai Pumpkin Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

15 ml sunflower oil
1 large onion, chopped
20 ml grated ginger
1 -2 red chile (optional)
125 ml coriander (finely chopped )
1 kg pumpkin, cubes (fresh or frozen )
1 1/4 liters vegetable stock (or chicken)
1 (410 g) can coconut milk (or equivalent)
10 -15 ml garlic, crushed

Directions:

Heat oil in a large saucepan and add onion, saute until translucent.
Add ginger and chilli and toss briefly.
Add pumpkin and stock.
Bring to the boil, reduce heat and simmeer for 20 mins.
Or until pumpkin is tender.
Stir in the rest of the ingredients and process until smooth.
Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	86.43 Kcal (362 kJ)
Calories from fat	22.47 Kcal
		% Daily Value*
Total Fat	2.5g	4%
Sodium	100.2mg	4%
Potassium	729.46mg	16%
Total Carbs	16.38g	5%
Sugars	6.27g	25%
Dietary Fiber	2.51g	10%
Protein	2.59g	5%
Vitamin C	31.6mg	53%
Iron	2.8mg	15%
Calcium	74.8mg	7%

Amount Per 100 g
Calories	43.23 Kcal (181 kJ)
Calories from fat	11.24 Kcal
		% Daily Value*
Total Fat	1.25g	4%
Sodium	50.12mg	4%
Potassium	364.9mg	16%
Total Carbs	8.19g	5%
Sugars	3.14g	25%
Dietary Fiber	1.26g	10%
Protein	1.3g	5%
Vitamin C	15.8mg	53%
Iron	1.4mg	15%
Calcium	37.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.4

Points
2

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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