Red Curry Coconut Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Red Curry Coconut Pumpkin Soup calories by ingredient


Introduction

A flavorful and healthy way to use some extra pumpkin! A flavorful and healthy way to use some extra pumpkin!
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

Tips

I used a combination of freshly cooked pumpkin that had been drained and frozen and a can of store bought pumpkin. You could use any combination you have on hand or also prepare this with squash instead. Prep time does not include pumpkin/squash cooking time.


Directions

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.