Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 485kcal 24%
Fat 32g 49%
Saturated Fat 25g 125%
Carbohydrates 45g 15%
Fiber 5g 20%
Sugar 23g 46%
Protein 8g 16%
Cholesterol 0mg 0%
Sodium 950mg 39%

Percent Daily Values are based on a 2,000 calorie diet.

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Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Roasted Pumpkin:; 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; Soup:; 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; For serving:; Crusty bread, toasted; Peanut Chile Crunch (optional, see next recipe card)

Prep 20m

Cook 50m

Total 1h 10m

Pumpkin Curry Soup

Thai Pumpkin Curry

Thai Pumpkin Soup

Nutrition Facts

Thai Pumpkin Soup

Ingredients

Roasted Pumpkin

Soup

For Serving

Steps

Nutrition Facts

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