Thai Pumpkin Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.2
  • Total Fat: 3.4 g
  • Cholesterol: 1.9 mg
  • Sodium: 54.8 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 1.3 g

View full nutritional breakdown of Thai Pumpkin Soup calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    1 tablespoon of olive oil
    1 brown onion, coarsely chopped
    2 clove of garlic, grated
    1.5 kg (3.31 pounds) of butternut pumpkin, peeled, coarsely chopped
    2 tsp ground coriander (cilantro)
    1 tsp ground cumin
    1 tbs ginger, chopped or grated
    1 bunch coriander (cilantro) roots, washed, coarsely chopped
    1 bunch of coriander (cilantro) leaves, chopped roughly
    1 litre (0.26 gallons) of vegetable stock
    400ml of almond milk

Directions

cook onion in oil and butter until soft. add pumpkin, spices, and almond milk - bring to gentle boil. add stock.

top with pumpkin seeds - enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user MANDAHOP.

TAGS:  Vegetarian Meals |

Rate This Recipe