Nina's Thai Coconut-Pumpkin Soup
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Ingredients55 m servings 140
Original recipe yields 6 servings
- Combine pumpkin, curry paste, and chile pepper in a large soup pot over medium-high heat. Cook until pumpkin begins to soften, about 5 minutes. Add enough water to cover completely. Bring to a boil and cook until soft, about 30 minutes.
- Puree soup with an immersion blender until smooth. Pour in coconut milk and serve with fresh basil leaves.
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- Cook's Notes:
- Chicken stock may be used in place of water, if desired.
- You can also use a food processor to puree the soup. Fill the food processor halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
Per Serving: 140 calories; 11.8 13.3 4.5 0 112 Full nutrition