Spicy Thai Canned Pumpkin Soup with Coconut Cream recipe

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Ingredients

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 calories
carbohydrate: 45.1 g
cholesterol: 0.4 mg
fat: 13.4 g
fiber: 3.4 g
protein: 3.7 g
saturatedFat: 10.5 g
servingSize: -
sodium: 714.9 mg
sugar: 37.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

8 servings

Recipe Note

A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

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