Thai Pumpkin-Coconut Milk Soup

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 45.5
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.3 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.1 g

View full nutritional breakdown of Thai Pumpkin-Coconut Milk Soup calories by ingredient

Number of Servings: 15


    1 Medium Butternut Squash-Peeled and cooked until tender
    2 Large Onions-pureed in food processor
    1 Cup Coconut milk
    2 Tsp. Garam Masala
    Black pepper to taste


goes great over rice, with plain yogurt and cilantro.


Peel and cube the butternut squash, put it in a cast iron pan with the other ingredients. Cook until squash is tender. Puree all together, you can also leave a 1/3 of the soup to the side if you want a chunky soup. put back into cast iron pan and add spices. serve.

Serving Size: Makes 10 1-Cup Servings