5 Ingredient Thai Pumpkin Soup
5 Ingredient Thai Pumpkin Soup
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Ingredients

    • 2 tablespoons red curry paste
    • 4 cups chicken or vegetable broth, about 32 ounces
    • 2 15 ounce cans pumpkin puree
    • 1¾ cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon
    • 1 large red chili pepper, sliced
    • cilantro for garnish if desired

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 45 % Daily Value *
    • Total Fat: 1 g 1.25%
    • Saturated Fat: 1 g 3.34%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1182 mg 49.23%
    • Calcium: 23 mg 2.28%
    • Potassium: 9 mg 0.26%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.88%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 1 g 4.41%
    • Sugar: 6 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 35.19%
    • Vitamin C 0.4%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE