Thai Pumpkin Soup

Thai Pumpkin Soup

Serves: 4
Preparation Time: 10 minutes (active prep time)


4 cups peeled and diced pumpkin
2 1/2 cups no salt added or low sodium vegetable broth
1 1/2 cups unsweetened coconut milk
4 shallots, chopped
2 cloves garlic, chopped
1 tablespoon chopped lemon grass
1 tablespoon grated ginger
1 tablespoon lime juice
1 teaspoon curry powder
1/8 -1/4 teaspoon crushed red pepper
4 pitted prunes, chopped
1/4 cup chopped fresh cilantro

1. Combine all ingredients except chopped cilantro in a large soup pot.
2. Bring to a boil, reduce heat and simmer for 30 minutes or until pumpkin is soft.
3. In a blender, blend the soup in batches to a smooth or slightly chunky consistency.
4. Serve topped with cilantro leaves.

Posted on August 30, 2012, in Recipes and tagged , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: