Thai Pumpkin Soup
Flavorful, sweet, Thai-spiced soup
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
I’m confused. Peanut butter is high oxalate – how can this be an ingredient in a low oxalate recipe.
Peanut butter actually isn’t THAT high in oxalate. Check out my (reliable!) oxalate list here. In addition, there isn’t any definition or cut-off for how much oxalate defines a “high” or “low” oxalate food. Also, there is only a small amount of peanut butter in this entire recipe – so you end up getting an even smaller amount per serving.
I’d also HIGHLY recommend checking out this article about why a strict low oxalate diet is really not the best approach to kidney stone prevention.
Hope that helps!
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.
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!