Thai Pumpkin Coconut Soup with Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
4 cups Fresh Pumpkin or Canned or winter sqash1/2 red onion chopped1 Tbsp Grated fresh Ginger2 Cloves garlic chopped1 Small Red Chilli Pepper (such as Thai Birds eye) seeded and chopped.400ml (1 can) Coconut milk1.5 Cups Vegetable broth1 Tbsp Fish Sauce1/4 Cup fresh Parsley or Cilanto chopped1 Tblsp Lime juice or squeese juice from one small lime1/2 Tblsp Brown Sugar.10 medium baby Carrots chopped or not
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.
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.
Nutritional Info 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
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