Thai style pumpkin soup

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in innnewyorkcity.com

Despite only having six ingredients, this Thai pumpkin soup is surprisingly rich and spicy. It’s quite different from other pumpkin soup recipes, less “in the bowl” and more exotic, aromatic and sweeter. It surprises from the first bite.

Red curry powder and coconut bring out the strange taste. While cayenne pepper brings out the spiciness. It’s not too hot – the soup is balanced for just the right amount of spiciness. not only spicy But you can add cayenne if you want.

Best of all – this soup can be a hit, so fast, you can have it ready in 15 minutes or less. If you are looking for a memorable soup that can be combined together at the same time. Few places taste better than Thai pumpkin soup.

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Thai style pumpkin soup

Exotic, fragrant and sweet

Preparation time 5 minutes

Cooking time 8 minutes

Total time 13 minutes

Serves 6 meals

Calories 191 kcal

  • 2 15-ounce cans pumpkin puree
  • 1 can coconut milk, 13.5 ounces, 2 tablespoons cup
  • 4 cups chicken broth
  • 2 tablespoons red curry sauce
  • 1/2 teaspoon cayenne pepper
  • 1 red chili for garnish
  • In a saucepan or soup pot over medium heat Heat curry powder until fragrant (about 1 minute), then add pumpkin puree and chicken broth. Stir until all ingredients are well combined.

  • Cook, stirring occasionally for 3 minutes, then add the coconut milk (2 tablespoons per side) and chili powder. Stir until combined.

  • Continue to cook the soup for another 3 to 5 minutes (stirring occasionally) until the soup is fully heated. Then scoop the soup into a bowl.

  • Add 2 tablespoons coconut milk and sprinkle with sliced ​​red pepper. served hot

Calories: 191kcal Carbohydrates: 15g Protein: 4g Fat: 15g Saturated Fat: 12g Sodium: 590mg Potassium: 581mg Fiber: 4g Sugar: 5gVitamin A: 22976IUVVitamin C: 29mg Calcium: 65mg Iron: 5mg

Categories: Food & Drinks

Source: INN NEW YORK CITY

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