Thai pumpkin soup with red curry paste recipe
Recipe By Better Butter
The creaminess of the pumpkin soup mostly comes from coconut milk which i have used and the smokiness from the roasted pumpkin which is gently spiced, but i made sure that the pumpkin flavor shines above all. This thai pumpkin soup with addition of coconut milk and thai red curry paste is a classic twist to the regular pumpkin soup.
4.3
19 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Thai pumpkin soup with red curry paste recipe Recipe
- 1/4 cup pumpkin peeled and chopped
- 1/2 tablespoon Red Thai Curry Paste
- 1/4 cup thick coconut milk
- 1/2 cup vegetable stock
- 1/4 teaspoon pepper powder
- 1/2 tablespoon extra virgin olive oil
- As required Salt
- 1/4 no Thai red chilli for garnishing
- 1/4 tablespoon coconut milk for garnishing
- As required coriander leaves for garnishing
Nutrition
value
value
239
calories per serving
24 g Fat2 g Protein5 g Carbs5 g FiberOther
Current Totals
- Fat24g
- Protein2g
- Carbs5g
- Fiber5g
MacroNutrients
- Carbs5g
- Protein2g
- Fiber5g
Fats
- Fat24g
Vitamins & Minerals
- Calcium13mg
- Iron< 1mg
- Vitamin A60mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium18mg
- Manganese< 1mg
- Phosphorus36mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter