Thai Pumpkin Coconut Soup

Thai Pumpkin Coconut Soup Image Image by: Thai Pumpkin Coconut Soup Image Author: Canadian Living

Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2012

Ingredients

  • 8 cups cubed peeled pie pumpkins (2-1/4 lb/1 kg)
  • 8 cups cubed peeled winter squash (2-1/4 lb/1 kg)
  • 1 red onion chopped
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic chopped
  • 1 red chili pepper (such as Thai bird
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tablespoons fish sauce
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon packed brown sugar

Method

In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.

Cover and cook on low for 5 to 8 hours.

Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

Change it up:
For vegetarians: Sustitute soy sauce for the fish sauce to make your soup vegetarian.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 644 mg
  • Sugars 11 g
  • Protein 3 g
  • Calories 159.0
  • Total fat 10 g
  • Potassium 560 mg
  • Cholesterol 2 mg
  • Saturated fat 9 g
  • Total carbohydrate 18 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Pumpkin Coconut Soup

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