Thai Pumpkin Coconut Soup
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Cooked & Loved · by Irena Macri | Eat Drink Paleo★ 5.0 (7)

Thai Pumpkin Coconut Soup

NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 10%
CARBS 25G42% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER11G TOTAL SUGAR
FAT 15G58% OF CAL
13G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced Thai pumpkin soup made creamy with coconut milk and bright with lemongrass and lime. Warm and subtly sweet, it works as a main course or light lunch.

mainthaisoupdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 brown onion (diced)
  • 1 stalk lemongrass (cut in thirds)
  • 1 long red chilli (diced and deseeded)
  • 2 tablespoons diced fresh coriander (cilantro stalks/roots)
  • 2 cm fresh galangal piece (or 1 teaspoon powder, optional)
  • 2 cm turmeric root piece (or 1 teaspoon of turmeric powder)
  • 4 kaffir lime leaves (optional)
  • 2 teaspoons coconut oil
  • 4 cups pumpkin (peeled and cubed, sweet kind like Kent/Japanese is best)
  • 2 garlic cloves (diced)
  • 2 tablespoons fish sauce (use coconut aminos or Tamari as an alternative)
  • 1 litre vegetable stock
  • Peel from half of fresh lime
  • 1/2 cup coconut cream (100 ml / 3.5 fl oz. plus extra to serve (see notes above))
  • 2 tablespoons lime juice
  • Coriander/cilantro leaves to serve
PREP
15M
SODIUM
1858MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.