Pumpkin Soup With A Kick
Servings
Prep Time
Cook Time
Ready In
Recipe: #14184
September 08, 2014
Categories: Comfort Food, Dinner, Lunch, Soups/Stews, Vegetables, Pumpkin, Squash, Australian, Budget-Friendly, Freezer (OAMC), Fall/Autumn, Winter, Blender, Stove Top, Gluten-Free, High Fiber, Kosher, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Spicy, Kosher Meat more
"A Thai pumpkin soup without the coconut milk or cream and came about as a combination of several recipes on ZAAR. The quantities of vegetables given are a guide line. I also use a heavy enameled cast iron pot to cook in. Will freeze well but needs to be blended when defrosted before heating. The preparation time is taken up in peeling and chopping vegetables you could use predone if available. Also if you wanted to make it vegetarian use vegetable stock in place of chicken."
Ingredients
Nutritional
- Serving Size: 1 (409.7 g)
- Calories 249.4
- Total Fat - 10.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 7.6 mg
- Sodium - 547.7 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 3.6 g
- Sugars - 7 g
- Protein - 9.2 g
- Calcium - 59.5 mg
- Iron - 3.3 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.2 mg
Step 1
Peel and chop vegetables into bite size pieces.
Step 2
Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
Step 3
Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
Step 4
Let cool then either blend in a blender or food process or use a stick blender to smooth out. Though I do leave some chunky bits.
Step 5
Serve with a dollop of cream or sour cream if desired.
Tips & Variations
No special items needed.
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