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rainbowplantlife.com
rainbowplantlife.com
Thai Pumpkin Soup
Imported & edited by
@anand
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rainbowplantlife.com
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Ingredients
Servings:
4 servings
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
3 pound (1.3 kg) pumpkin or winter squash ( (we like kabocha squash best)*)
½ tablespoon coconut oil, (or neutral-flavored oil of choice)
½ teaspoon kosher salt
½ teaspoon white pepper
¼ teaspoon ground cinnamon
1 teaspoon cumin seeds ((or ¾ teaspoon ground cumin))
1 teaspoon coriander seeds ((or ¾ teaspoon ground coriander))
1/2 teaspoon white pepper ((or freshly cracked black pepper) )
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 ½ tablespoons coconut oil, (or neutral-flavored oil of choice)
3 large shallots, (chopped (or 1 small yellow onion))
6 garlic cloves, (chopped)
2 inch piece ginger, (grated or minced (okay to leave peel on))
2 stalks fresh lemongrass** (outer papery layers removed, then minced)
1 13.5-ounce (400 mL) can full-fat coconut milk
2 tablespoons red curry paste
3 cups (720 mL) vegan “chicken” broth (or good-quality vegetable broth***)
12 dried Makrut lime leaves (or 6 fresh lime leaves****)
1 ½ tablespoons coconut sugar or organic brown sugar, (more as needed )
1 tablespoon + 1 teaspoon Thai soy sauce ((or 2 TBSP + 1 tsp regular soy sauce))
1 handful of Thai basil leaves, (chopped or torn)
Crusty bread, (toasted)
Peanut Chile Crunch ((optional, see next recipe card))
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Calories
1,053kcal
52%
Fat
54g
2%
Saturated Fat
37g
1%
Carbohydrates
133g
6%
Fiber
19g
0%
Sugar
41g
2%
Protein
13g
0%
Cholesterol
0mg
0%
Sodium
1,071mg
53%
Percent Daily Values are based on a 2,000 calorie diet.
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