Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) oil; 1 small onion, diced; 2 garlic cloves, sliced; ¼ tsp (1 mL) red pepper flakes; 1 can (13.66 oz./400 mL) coconut milk; 2 cups (500 mL) vegetable stock; 1 can (15 oz./398 mL) pumpkin puree; 2 tbsp (30 mL) Pad Thai Mix; 1 lime, juiced; Optional Toppings: Cilantro, pepitas, lime wedges, and sour cream

Prep 10 min

Cook 20 min

Ready in 30 min

Bring fresh Thai flavor to a familiar recipe. This soup makes a great vegetarian meal or first course for chilly winter nights.

Ingredients

1 tbsp (15 mL) oil
1 small onion, diced
2 garlic cloves, sliced
¼ tsp (1 mL) red pepper flakes
1 can (13.66 oz./400 mL) coconut milk
2 cups (500 mL) vegetable stock
1 can (15 oz./398 mL) pumpkin puree
2 tbsp (30 mL) Pad Thai Mix
1 lime, juiced
Optional Toppings: Cilantro, pepitas, lime wedges, and sour cream

Directions

Heat the oil in a large saucepan over medium heat for 3 minutes.
Saute the onion until translucent, about 8–10 minutes. Add the garlic and red pepper flakes to the pan and cook until fragrant, about 1 minute.
Add the coconut milk, stock, pumpkin puree, and mix to the pan.
Simmer for 10–15 minutes, or until the onions and garlic are tender. Remove the pan from the heat and use an immersion blender to puree the soup. Stir in the lime juice.
Serve with cilantro, pepitas, lime wedges, and sour cream, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 310, Total Fat 25 g, Saturated Fat 19 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 23 g, Fiber 3 g, Sugars 1 g (includes 5 g added sugar), Protein 3 g