Thai Pumpkin Soup

Thai Pumpkin Soup

Recipe by BRIGIT from allrecipes.com

25 Mins.

Ingredients

4

4 servings

  • 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
  • 2.125 cups chicken stock
  • 4 cups peeled and diced pumpkin
  • 1.5 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves

Instructions

  • 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.
  • In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Nutritional Facts

Per 4 servings

  • Calories: 306
  • Carbohydrate: 21g
  • Fat: 25g
  • Fiber: 2g
  • Protein: 5g
  • Sugar: 4g

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