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Thai-style Butternut Pumpkin Soup | Marion's Kitchen
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Prep Time
10m
Cook Time
40m
Total Time
50m
This Thai-style Butternut Pumpkin Soup is made with Marion's Kitchen Thai Yellow Curry, coconut cream, and dried Thai herbs & chilli for a flavorful and creamy base. Sautéed onion, vegetable stock, and butternut pumpkin are added, then topped with sour cream, toasted pumpkin seeds, and optional baby herbs or cress.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
1 X Marion’s Kitchen Thai Yellow Curry, Which Includes
Steps
1
Heat oil in a large pot over medium-high heat and cook onions for about 5 minutes or until golden and soft. Add my THAI YELLOW CURRY PASTE and stir for about a minute or until the paste starts to smell yum. Now add the creamy COCONUT CREAM and vegetable stock.
2
Add the THAI DRIED HERBS but leave out the DRIED CHILLIES. Simmer for 2 minutes.
3
Drain and discard the liquid from the BAMBOO SHOOTS. Add bamboo shoots to the soup along with the butternut. Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender. Remove from heat. Remove and discard the large green makrut lime leaves before blending the pumpkin to a smooth soup.
4
Finely chop the reserved dried chillies. Serve the warm soup topped with sour cream, toasted pumpkin seeds and herbs.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories718kcal35%
-
Fat44g2%
-
Saturated Fat33g1%
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Carbohydrates71g3%
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Fiber17g0%
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Sugar30g1%
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Protein11g0%
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Cholesterol0mg0%
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Sodium1,111mg55%
Percent Daily Values are based on a 2,000 calorie diet.