Oh My Veggies · by Nicole★ 4.6 (50)
Thai Pumpkin Soup with Coconut Milk {vegan}
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 11%
CARBS 34G41% OF CAL
8G FIBER10G SUGAR17G OTHER
FAT 22G61% OF CAL
18G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai pumpkin soup with coconut milk, lemongrass, ginger, and fresh cilantro. It's warming, aromatic, and perfect for cooler weather.
mainthaisoup🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil
- 1 onion (coarsely chopped)
- 2 cloves garlic (grated)
- 3 pounds butternut pumpkin (peeled and chopped)
- 1 lemongrass stalk (finely chopped or grated)
- 1 tbsp fresh ginger (grated)
- 1 bunch cilantro (fresh coriander leaves)
- 4 cups vegetable stock
- 13.5 oz coconut milk
- coconut flakes
- red chili pepper (sliced)
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 11%
CARBS 34G41% OF CAL
8G FIBER10G SUGAR17G OTHER
FAT 22G61% OF CAL
18G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 451mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1060mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.