Red Curry Coconut Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp Red Curry Paste - Thai Kitchen (by UZIMAA) 1 cup Coconut milk (light) 5 cup, mashed Pumpkin, cooked 1 cup, chopped Onions, raw 2 tbsp Extra Virgin Olive Oil 3 tsp Better than Boullion Chicken Base (by MANGYCOYOTE) 2 pepper Jalapeno Peppers
Heat olive oil in a large pot (I used 5.5 quart). Add onions and jalapeņos and cook through until onions are soft and transparent, perhaps even browning a bit. Add curry paste and stir fry for a couple of minutes. Stir in coconut milk, pumpkin, boullion (use vegetable boullion to make this soup vegetarian), and three cups of water. Bring to a boil then turn down heat to simmer for 20 minutes. Add more or less water to achieve desired consistency. Salt to taste.
Serving Size: Makes 4 bowls of soup (just shy of 2 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDESERIES2.
Serving Size: Makes 4 bowls of soup (just shy of 2 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDESERIES2.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,608.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 4.3 g
- Protein: 4.3 g
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