Asian Flavored Pumpkin Soup

Asian Flavored Pumpkin Soup

Transform classic pumpkin soup into a something special with an infusion of Asian flavors. This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to form , it’s naturally vegan and gluten-free, and it's filled with the simplest warm and comfy curry flavors.

Any expat living in Europe (or in most other countries abroad) are going to be the primary to inform you that those convenient little cans of Libby’s — which I wont to so casually add my cart back in Kansas City — are impressively hard to trace down across the ocean! To my knowledge, there’s actually just one store in Barcelona that sells imported canned pumpkin. And in fact , you’d better believe they work their little monopoly and charge for it accordingly. But hey, for our little household that can’t stop making healthy pumpkin muffins, pumpkin rolls, and pumpkin cookies this point of year, a pumpkin-stocked pantry may be a must.

I immediately put our new stock to use in the week , testing out a replacement recipe for pumpkin bread (recipe coming soon!) and making a homemade (and healthier) pumpkin spice latte. Then for dinner, Barclay and that i decided to fiddle around with a more savory curried pumpkin soup recipe. And wow, it ended up being a complete hit.

First of all, the entire recipe was a breeze and came together from start to end in but 20 minutes, because of using canned pumpkin rather than roasting a fresh one from scratch. It also happened to be naturally gluten-free and vegan, because of the addition of some creamy coconut milk and good vegetable stock. And better of all, those warming Thai curry flavors paired perfectly with the pumpkin, leading to the coziest blend of sweet, savory, and spicy flavors that we both loved.

It’s precisely the quite quick, easy, and healthy dinner recipe that i really like this point of year. therefore the next time you’re at the shop — or subsequent time you expats make a pilgrimage across town to those special import stores — devour a couple of cans and let’s make a batch together!

The ingredient of Asian Flavored Pumpkin Soup

• 2 teaspoons vegetable oil
• 1 brown onion chopped
• 1 2 kg kent pumpkin peeled deseeded chopped
• 375 ml can carnation light creamy coconut flavored evaporated milk
• 1 large lime juiced you will need 1 4 cup juice
• 2 tablespoons fish sauce
• 2 tablespoons sweet chilli sauce
• 1 2 cup fresh coriander leaves finely chopped plus extra to serve
• 1 small red chilli sliced to serve

The Instruction of Asian flavored pumpkin soup

• heat oil in a large heavy based saucepan over medium heat add onion and cook stirring for 3 to 4 minutes or until soft add pumpkin evaporated milk and 1 cup water and bring to the boil reduce heat to medium low and simmer covered for 15 minutes or until pumpkin is soft
• remove saucepan from heat and set aside to cool for 10 minutes using a food processor or blender process soup in batches until smooth pour puree into a clean saucepan add lime juice fish sauce chilli sauce and chopped coriander and heat over low heat until warmed through serve topped with coriander leaves and sliced chilli

Nutrition's of Asian Flavored Pumpkin Soup

calories: 261 944 calories

calories: 3 grams fat

calories: 1 grams saturated fat

calories: 39 grams carbohydrates

calories: 37 grams sugar

calories: n a

calories: 13 grams protein

calories: n a

calories: 1192 47 milligrams sodium

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