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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick ‘n’ easy!
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 clove garlic, chopped
- 4 shallots, chopped
- 2 small fresh red chili peppers, chopped
- 1 tablespoon chopped lemon grass
- 2 1/8 cups chicken stock
- 4 cups peeled and diced pumpkin
- 1 ½ cups unsweetened coconut milk
- 1 bunch fresh basil leaves
Directions
Step 1
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
Step 2
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 306 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat19g | 93% |
| Cholesterol8mg | 3% |
| Sodium405mg | 18% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber2g | 9% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C34mg | 169% |
| Calcium103mg | 8% |
| Iron5mg | 29% |
| Potassium859mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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