Thai Spiced Pumpkin Soup (Heidi Swanson)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 241.6
- Total Fat: 20.2 g
- Cholesterol: 15.5 mg
- Sodium: 832.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.2 g
- Protein: 2.5 g
View full nutritional breakdown of Thai Spiced Pumpkin Soup (Heidi Swanson) calories by ingredient
Introduction
Another Heidi Swanson recipe from this big fan. It's really really easy (once the squash cutting is done) and the flavours are surprisingly complex. I used Heidi's original recipe for calorie calculations but you can lighten it up by using light coconut milk or just a bit less (I do this anyway, because I find the coconut flavour too strong otherwise) and skipping the butter. I also generally use butternut squash, but any winter squash works. Enjoy! Another Heidi Swanson recipe from this big fan. It's really really easy (once the squash cutting is done) and the flavours are surprisingly complex. I used Heidi's original recipe for calorie calculations but you can lighten it up by using light coconut milk or just a bit less (I do this anyway, because I find the coconut flavour too strong otherwise) and skipping the butter. I also generally use butternut squash, but any winter squash works. Enjoy!Number of Servings: 6
Ingredients
-
2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)
Directions
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user ELANATM.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user ELANATM.