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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,118.9 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Thai Pumpkin Coconut Soup with Carrots calories by ingredient
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Thai Pumpkin Coconut Soup with Carrots

Submitted by: JUNEBUGT

Introduction

This is a great slow cooker recipe. This is a great slow cooker recipe.
Number of Servings: 6

Ingredients

    4 cups Fresh Pumpkin or Canned or winter sqash
    1/2 red onion chopped
    1 Tbsp Grated fresh Ginger
    2 Cloves garlic chopped
    1 Small Red Chilli Pepper (such as Thai Birds eye) seeded and chopped.
    400ml (1 can) Coconut milk
    1.5 Cups Vegetable broth
    1 Tbsp Fish Sauce
    1/4 Cup fresh Parsley or Cilanto chopped
    1 Tblsp Lime juice or squeese juice from one small lime
    1/2 Tblsp Brown Sugar.
    10 medium baby Carrots chopped or not

Tips

Using fresh pumpkin gives a hearter thicker soup.
You may want to add more vegetable broth for a thinner soup consitancy.
If using a stand alone blender; blend in smaller amounts


Directions

In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper and carrots. Pour in Coconut milk, broth and fish sauce.
Cooke on low for 5 - 8 hours.
Using Immersion blender or Stand alone blender , puree soup untill smooth, Stir in Parsley or Cilantro, lime juce and brown sugar.
Serve up with a dollup of sour creme is you wish.

Serving Size: Makes aproximately 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JUNEBUGT.






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