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Thai Pumpkin Soup

Nut Free Egg Free Dairy Free Vegan Vegetarian Soy Free Gluten Free

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Serving Size: 4

Calories per serving: 155

Fat per serving: 9.4gms

This soup is my attempt at masking the sweetness of the pumpkin so that my husband (who wouldn't touch a pumpkin soup with a barge pole) would finally change his mind. Guess what...he DID!! That's how delicious this soup is. A must try for all and a great Asian twist to a traditional American ingredient. T'is the season for sweet n' spicy with this delicious steaming pumpkin soup.


1 1/2 cup sweet pumpkin (peeled and cut into 1-inch pieces)
1 teaspoon olive oil
1/2 onion (chopped fine)
1 clove garlic (chopped fine)
1/2 teaspoon ginger (chopped fine)
1/2 tomato (cut into small pieces)
1 green chilli (optional)
1 cup chicken broth (or vegetable broth if vegetarian)
1/2 cup coconut milk
lemon juice to taste
salt and pepper to taste


  1. In a large skillet, heat oil and fry onions until golden brown. Add ginger and garlic and saute for a minute until well roasted.
  2. Add tomato, chili, pumpkin pieces, broth and coconut milk and mix well. Cover and allow the mix to come to a boil and cook for 5 minutes or until pumpkin has softened.
  3. Place the mixture into a blender and add the lemon juice, salt and pepper. Blend on high until a smooth consistency is reached.
  4. Serve hot with a garnish of chopped peanuts or a sprig of mint for a nut-free soup.

Thai Pumpkin Soup

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