Thai Pumpkin Soup with Coconut Milk {vegan}
Thai Pumpkin Soup with Coconut Milk {vegan}
  • prep: 10 min
  • cook: 40 min
  • total: 50 min
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  • servings:
  • Summary

    I like to use butternut pumpkin (butternut squash to my Northern Hemisphere readers) but feel free to use whatever pumpkin you prefer.

    Ingredients

    • 1 tbs Olive Oil
    • 1 onion, coarsely chopped
    • 2 cloves garlic, grated
    • 1.5 kg (3 pounds) butternut pumpkin, peeled, chopped
    • 1 lemongrass stalk, finely chopped or grated
    • 1 tbs fresh ginger, grated
    • 1 bunch coriander (cilantro)
    • 1 litre vegetable stock
    • 400ml (13.5 oz) coconut milk

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 254 % Daily Value *
    • Total Fat: 16 g 24.1%
    • Saturated Fat: 12 g 59.91%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 20 mg 0.83%
    • Calcium: 128 mg 12.83%
    • Potassium: 1011 mg 28.89%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 23.36%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 31 g %
    • Dietary Fiber: 5 g 19.34%
    • Sugar: 5 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 488.56%
    • Vitamin C 83.31%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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