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!
Servings 6
Calories 221kcal
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