Thai Pumpkin Soup

bowl of thai pumpkin soup
Print Recipe
5 from 1 vote

Thai Pumpkin Soup

Flavorful, sweet, Thai-spiced soup
Prep Time5 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Thai
Keyword: pumpkin, soup, thai
Servings: 7 3/4 cup
Calories: 139kcal

Ingredients

  • 1 onion minced
  • 1 clove garlic minced
  • 2 Tbs brown sugar
  • 2 cups low sodium vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 15oz can pumpkin puree
  • 1 15oz can low fat (lite) coconut milk
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp powdered ginger
  • 1/4 cup creamy peanut butter
  • 1/2 cup fresh cilantro chopped

Instructions

  • In a large saucepan, cook onion, garlic and brown sugar in olive oil until onionis soft.
  • Add broth, salt and pepper. Bring to a boil.
  • Reduce heat to low and cook until onions are very soft, stirring occasionally,about 15 minutes.
  • Add pumpkin, coconut milk, peanut butter and remaining spices. Cook until warmed, 5 minutes.
  • Transfer soup to a blender or use an immersion blender to blend soup untilsmooth.
  • Serve topped with cilantro.

Notes

Nutrition Facts (per 3/4 cup): 139 calories, 9g fat, 4g saturated fat, 0mg cholesterol, 168mg sodium, 14g carbohydrate, 3g fiber, 5g added sugar, 4g protein, 37mg calcium, 368mg potassium, 75mg phosphorus, 19mg oxalate

Author

  • Melanie Betz MS, RD, CSR, FAND, FNKF

    Melanie Betz MS, RD, CSR, FNKF, FAND is a nationally recognized kidney stone expert and dietitian with over 12 years of experience. She is the Founder & CEO of Melanie Betz Nutrition, LLC & The Kidney Dietitian blog that and has helped thousands of people prevent kidney stones with food. As a leader in the field, she has published her research and speaks at numerous local, state and national professional conferences about kidney nutrition. She also holds an elected or appointed position in the National Kidney Foundation, Renal Practice Group, American Kidney Fund and the National Kidney Foundation of Illinois. More about Melanie & The Kidney Dietitian.

    View all posts

2 thoughts on “Thai Pumpkin Soup”

  1. 5 stars
    This is an awesome recipe – I don’t even add the 1/4 tsp of salt and it’s very flavorful! Thanks for sharing it.

    1. Melanie Betz MS, RD, CSR, FAND, FNKF

      Amazing! I’m SO glad you enjoy it. It is one of my favorites. Can’t wait for pumpkin soup time – right around the corner!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




X
Scroll to Top