Thai Pumpkin Soup
50 mins (prep 20, cooking 30)
14 ingredients
8 servings
I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave.

Categories:  <-60-mins , comfort-food , food-processor~blender , taste~mood , spicy , thai , equipment , bisques~cream-soups , soups-&-stews , time-to-make , asian , small-appliance , vegetarian , vegetable ,
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Serving Size (320.53 g)
Servings 8
Amount per Serving
Calories 133.8 Calories from Fat 55.89
% Daily Value *
Total Fat 6.21g 76.45%
Saturated Fat 2.32g 92.87%
Trans Fat 0.01g %
Cholesterol 13.73mg 36.61%
Sodium 892.82mg 297.61%
Total Carbohydrate 16.63g 44.35%
Dietary Fiber 0.94 g 30.0%
Sugars 7.28 g %
Protein 5.05g 80.81%
Vitamin A 16074.16IU% Vitamin C 17.16mg%
Calcium 48.22mg% Iron 1.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, stalks celery, thai red curry paste, ripe tomato, coconut cream, fresh coriander