Appetizers / Soups / Salads

Red Curry Coconut Pumpkin Soup is for Soup.

Red Curry Coconut Pumpkin Soup takes 10 minutes to prepare.

Red Curry Coconut Pumpkin Soup takes 30 minutes to cook.

Red Curry Coconut Pumpkin Soup makes 4 servings.

The ingredients for Red Curry Coconut Pumpkin Soup are:

3 tbsp Red Curry Paste - Thai Kitchen (by UZIMAA)
1 cup Coconut milk (light)
5 cup, mashed Pumpkin, cooked
1 cup, chopped Onions, raw
2 tbsp Extra Virgin Olive Oil
3 tsp Better than Boullion Chicken Base (by MANGYCOYOTE)
2 pepper Jalapeno Peppers

Here is how you make Red Curry Coconut Pumpkin Soup:

Heat olive oil in a large pot (I used 5.5 quart). Add onions and jalape?os and cook through until onions are soft and transparent, perhaps even browning a bit. Add curry paste and stir fry for a couple of minutes. Stir in coconut milk, pumpkin, boullion (use vegetable boullion to make this soup vegetarian), and three cups of water. Bring to a boil then turn down heat to simmer for 20 minutes. Add more or less water to achieve desired consistency. Salt to taste.Serving Size: Makes 4 bowls of soup (just shy of 2 cups per serving)Number of Servings: 4Recipe submitted by SparkPeople user BLONDESERIES2.

The nutritional information for Red Curry Coconut Pumpkin Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 198.9

• Total Fat: 11.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,608.6 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 4.3 g
• Protein: 4.3 g

Red Curry Coconut Pumpkin Soup is Asian cuisine.

The dietary needs meet for Red Curry Coconut Pumpkin Soup is Vegetarian