Go Back Email Link
–+ servings
Thai Curry Pumpkin Soup
Print Pin
4 stars average

Thai Curry and Coconut Pumpkin Soup

This easy, five-ingredient Thai Curry pumpkin soup is made with creamy coconut milk and fragrant Thai spices.
Course Appetizer, Soup
Cuisine Asian
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 266kcal
Author Liz Della Croce

Ingredients

Instructions

  • Heat a medium stock pot over medium-high heat and spray with cooking spray. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds.
  • Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth. Heat on high until it comes to a light boil then reduce to low. Simmer for 10 minutes. Season with salt and pepper to taste before serving.

Nutrition

Serving: 2cups | Calories: 266kcal | Carbohydrates: 13g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Sodium: 879mg | Potassium: 641mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17726IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 6mg