Thai Coconut-Pumpkin Soup

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Thai Coconut-Pumpkin SoupRecipe

Photo: Iain Bagwell

 

Even without added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like salty-sweet pepitas make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Sprinkle with freshly ground black pepper, if desired.

Serves 8 (serving size: about 3/4 cup)

Ingredients

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2 tablespoons olive oil
2 cups chopped onion
3 garlic cloves, chopped
4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
1 large Granny Smith apple, cut into 1/2-in. cubes
1 tablespoon plus 1 teaspoon red curry paste
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 cups unsalted vegetable stock (such as Swanson)
3/4 cup light coconut milk
1 tablespoon lime juice
2 tablespoons cilantro
Lime wedges

Preparation

Active: 40 Minutes
Total: 1 Hour, 5 Minutes

1. Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, curry paste, ginger, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

2. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in coconut milk and lime juice, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cilantro. Serve with lime wedges.

Created date

August 2016

Nutritional Information

Calories 147
Fat 5.3 g
Satfat 1.6 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 23 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 253 mg
Calcium 24 mg
Sugars 5 g
Est. Added Sugars 0 g