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Thai Curried Pumpkin Soup
- prep: 5 min
- cook: 20 min
- total: 25 min
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Spicy flavours of Thai red curry paste, mellowed out with fresh cilantro and coconut milk.
Ingredients
- 2 tbsp coconut oil
- 3 cups pumpkin puree
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3-4 tbsp Thai Red Curry Paste (I used Thai Kitchen brand)
- 2 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp sea salt
- 2 tbsp fresh lime juice
- 4 cups vegetable broth
- ½ cup coconut milk, for serving
- Fresh cilantro
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 195 % Daily Value *
- Total Fat: 13 g 20.2%
- Saturated Fat: 11 g 54.36%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1312 mg 54.66%
- Calcium: 53 mg 5.34%
- Potassium: 144 mg 4.1%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.72%
- Zinc: 0 mg 0%
- Total Carbohydrate: 18 g %
- Dietary Fiber: 4 g 17.55%
- Sugar: 9 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 300.56%
- Vitamin C 9.79%
- 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 - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
