Thai Pumpkin Chicken Soup

Name: Thai Pumpkin Chicken Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: 1 Tbs olive oil; 1 small onion diced; 1/3 cup chopped lemongrass; 4 cups cubed raw pumpkin - use a pie pumpkin; 1 - 14.5 oz can unseasoned cooked pumpkin; 1 - 14.5 oz can coconut milk; 1 cup cooked chopped chicken; 12 cups chicken broth; 4 tsp. Red Curry paste; 1 cup torn basil leaves; red pepper flakes to taste; salt and pepper to taste; Serve over 1/2 cup white rice; 220 calories per serving with rice

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 Tbs olive oil1 small onion diced1/3 cup chopped lemongrass 4 cups cubed raw pumpkin - use a pie pumpkin1 - 14.5 oz can unseasoned cooked pumpkin1 - 14.5 oz can coconut milk1 cup cooked chopped chicken12 cups chicken broth4 tsp. Red Curry paste1 cup torn basil leavesred pepper flakes to tastesalt and pepper to tasteServe over 1/2 cup white rice220 calories per serving with rice

Directions

Peal and cut one small pie pumpkin into bite size pieces. Saute onion and lemongrass in oil. Add chicken broth and fresh pumpkin. Simmer for 30 minutes. Add canned pumpkin, coconut milk, chicken, red pepper flakes, and red curry paste. Simmer 20 minutes. Salt and Pepper to taste. Just before serving add 1 cup of torn basil leaves.

Serving Size: makes 8 one-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LYNDASCHUH.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving