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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 6.9 g
  • Cholesterol: 5.2 mg
  • Sodium: 1,706.9 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Thai Curry Pumpkin Soup calories by ingredient
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Thai Curry Pumpkin Soup

Submitted by: CLARISSA27


Number of Servings: 6

Ingredients

    2 acorn squash, pumpkins, or other smallish winter squash or 2 cans of pumpkin puree
    3 tablespoons unsalted butter, room temperature
    1 14-ounce can lite coconut milk
    1 teaspoon (or more) red Thai curry paste
    water
    2 teaspoons fine grain sea salt (or to taste)

Directions

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user CLARISSA27.






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