Thai Pumpkin Ginger Soup Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 425°.
Slice pumpkin in half and core.
Discard membrane and seeds.
Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
Remove from oven and allow to cool.
Peel away hard outer skin using a peeler and reserve flesh.
Cut into 1-2 inch cubes.
In a large stockpot, heat 2 tablespoons of olive oil.
Add in garlic, onion, carrot and celery stirring frequently until tender.
Salt and pepper to taste.
Add vegetable stock and bring to a boil.
Add pumpkin and ginger; simmer for one hour.
Using a hand blender, purée soup until smooth.
Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
Top with edible orchids or pansies.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1079.93 Kcal (4521 kJ)
Calories from fat	56.57 Kcal
		% Daily Value*
Total Fat	6.29g	10%
Sodium	44623.87mg	1859%
Potassium	95.39mg	2%
Total Carbs	205.34g	68%
Sugars	1.15g	5%
Dietary Fiber	0.63g	3%
Protein	0.39g	1%
Vitamin C	2.3mg	4%
Vitamin A	0.1mg	2%
Iron	0.2mg	1%
Calcium	9.7mg	1%

Amount Per 100 g
Calories	333.35 Kcal (1396 kJ)
Calories from fat	17.46 Kcal
		% Daily Value*
Total Fat	1.94g	10%
Sodium	13774.5mg	1859%
Potassium	29.45mg	2%
Total Carbs	63.38g	68%
Sugars	0.36g	5%
Dietary Fiber	0.2g	3%
Protein	0.12g	1%
Vitamin C	0.7mg	4%
Iron	0.1mg	1%
Calcium	3mg	1%

* 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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