Thai Pumpkin Soup

Flavorful ingredients including jalapeno and ginger make this Thai pumpkin soup recipe stand out from the canned competition.

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Makes: 6 cups
  • Prep: 15 mins
  • Cook: 10 mins

Thai Pumpkin Soup

Directions

  1. In a large saucepan cook carrot, sweet pepper, and onion in hot oil for 5 minutes or until vegetables are almost tender. Remove from heat. In a large bowl combine the pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into onion and sweet pepper.
  2. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 10 minutes until heated through, stirring frequently. Stir in cilantro before serving.
  3. Makes 8 servings (6 cups)
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Nutrition Facts (Thai Pumpkin Soup)

  • Per serving:
  • 94 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 365 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 2 g pro.
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