Spicy Thai Canned Pumpkin Soup with Coconut Cream recipe
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- 2 tablespoons red curry paste 4 cups chicken stock 2 (15 ounce) cans pumpkin puree 1 (15 ounce) can cream of coconut 1 fresh jalapeno pepper, seeded and chopped 1 Anaheim chile pepper, seeded and chopped salt to taste
Nutrition Info
- 280 caloriescarbohydrate: 45.1 gcholesterol: 0.4 mgfat: 13.4 gfiber: 3.4 gprotein: 3.7 gsaturatedFat: 10.5 gservingSize: -sodium: 714.9 mgsugar: 37.8 gtransFat: : -unsaturatedFat: : -
Directions Spicy Thai Canned Pumpkin Soup with Coconut Cream
Directions
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Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin, cook until soup starts to bubble, about 3 minutes. Add cream of coconut, cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper, cook until hot, about 3 minutes. Season with salt.