Thai Pumpkin Soup Prep 10 m Cook 15 m Ready In 25 m
posted in All on 9/21/2014
Ingredients 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 1/8 cups chicken stock 4 cups peeled and diced pumpkin 1 1/2 cups unsweetened coconut milk 1 bunch fresh basil leaves
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 1/8 cups chicken stock 4 cups peeled and diced pumpkin 1 1/2 cups unsweetened coconut milk 1 bunch fresh basil leaves
Nutrition
Amount per serving (4 total)
Calories:305 kcal
15%
Fat: 25 g
39%
Carbs: 20.9g
7%
Protein: 5.4 g
11%
Cholesterol: 8 mg
3%
Sodium: 405 mg
16%Based on a 2,000 calorie diet
Amount per serving (4 total)
Calories:305 kcal
15%
Fat: 25 g
39%
Carbs: 20.9g
7%
Protein: 5.4 g
11%
Cholesterol: 8 mg
3%
Sodium: 405 mg
16%Based on a 2,000 calorie diet
Directions
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 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.
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