Thai Pumpkin Soup
This sweet and slightly spicy pumpkin soup makes a satisfying autumn meal or a delicious appetizer to your holiday spread. Garnish with chopped cilantro, chopped peanuts, and sour cream.
Ingredients
- ½ onion, peeled, diced
- 1 Tablespoon olive oil
- 1½ teaspoon tomato paste
- 300 g (1¼ cup) pumpkin
- 1 Tablespoon fresh ginger root
- 1 garlic clove, peeled
- 360 ml (1½ cup) chicken broth
- 120 ml (½ cup) cream of coconut
- 120 ml (½ cup) coconut milk
- 1½ teaspoon green chili peppers
- 1½ teaspoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Directions
- Sauté onion in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic, broth, cream of coconut and coconut milk. Combine until thoroughly heated through.
- Place mixture, chilies, and lemon juice into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to variable 10, then to High.
- Blend for 2½ minutes or until smooth.
- Season to taste with salt and pepper.
Notes
Serve garnished with chopped cilantro, chopped peanuts, and sour cream or plain yogurt.
Nutrition Information
| Serving Size | 240 ml (1 cup) |
| Amount Per Servings | |
| Calories | 210 |
| Total Fat | 12 g |
| Saturated Fat | 9 g |
| Cholesterol | 0 mg |
| Sodium | 590 mg |
| Total Carbohydrate | 25 g |
| Dietary Fiber | 3 g |
| Sugars | 20 g |
| Protein | 2 g |
