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Keto Thai Pumpkin Soup

Thai Pumpkin Soup…All the flavors of a Thai soup, but with the creamy heartiness of Fall pumpkin flavors…and it’s low carb, too!

In a large pot, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and red curry paste and cook for 3 minutes.

Thai Pumpkin Soup

Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.

Reduce the heat to low and simmer for 15 minutes. Turn off heat and stir in the coconut milk and lime juice and stir just to heat through.

Remove the lemongrass stalk (if you used whole stalk). Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.

Orange pumpkins

Add Chicken

You may want to keep this Keto Thai Soup smooth and animal protein free. However, if you want to make this a hearty meal add cooked shredded chicken with soup puree back into stockpot and heat through.

Garnish

Serve warm and garnish with fresh cilantro and thinly sliced chiles.

Keto Thai Pumpkin Soup

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Keto Thai Pumpkin Soup

Thai Pumpkin Soup

All the flavors of a Thai soup, but with the creamy heartiness of Fall pumpkin flavors…and it's low carb, too!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: Thai
Keyword: chicken, easy keto, Low Carb Soup, pumpkin, soup
Servings: 6
Calories: 221kcal
Author: The Kellie Kitchen

Ingredients

  • 2 tbsp olive oil
  • ½ cup onion finely chopped or grated
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 stalk of lemongrass bruised and left whole
  • 3 tbsp Thai red curry paste
  • 15 oz pumpkin puree canned
  • 3 cups chicken broth
  • ½ tsp salt
  • 14 oz coconut milk canned and unsweetened
  • 1/4 cup lime juice
  • ¼ cup cilantro fresh chopped, stalks removed
  • 1 red fresno chile for garnish (optional)
  • 3 cups chicken cooked and shredded (optional)

Instructions

  • In a large pot, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and red curry paste and cook for 3 minutes.
  • Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.
  • Reduce the heat to low and simmer for 15 minutes. Turn off heat and stir in the coconut milk and lime juice and stir just to heat through.
  • Remove the lemongrass stalk if you used whole stalk). Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
  • If using, add cooked shredded chicken with soup puree back into stockpot and heat through.
  • Serve warm and garnish with fresh cilantro and thinly sliced chiles.

Nutrition

Calories: 221kcal | Carbohydrates: 12g | Protein: 3g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 638mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12264IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 4mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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