Appetizers / Soups / Salads

Thai Pumpkin Coconut Soup with Carrots is for Soup.

Thai Pumpkin Coconut Soup with Carrots takes 15 minutes to prepare.

Thai Pumpkin Coconut Soup with Carrots takes 330 minutes to cook.

Thai Pumpkin Coconut Soup with Carrots makes 6 servings.

The ingredients for Thai Pumpkin Coconut Soup with Carrots are:

4 cups Fresh Pumpkin or Canned or winter sqash
1/2 red onion chopped
1 Tbsp Grated fresh Ginger
2 Cloves garlic chopped
1 Small Red Chilli Pepper (such as Thai Birds eye) seeded and chopped.
400ml (1 can) Coconut milk
1.5 Cups Vegetable broth
1 Tbsp Fish Sauce
1/4 Cup fresh Parsley or Cilanto chopped
1 Tblsp Lime juice or squeese juice from one small lime
1/2 Tblsp Brown Sugar.
10 medium baby Carrots chopped or not

Here is how you make Thai Pumpkin Coconut Soup with Carrots:

In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper and carrots. Pour in Coconut milk, broth and fish sauce.Cooke on low for 5 - 8 hours.Using Immersion blender or Stand alone blender , puree soup untill smooth, Stir in Parsley or Cilantro, lime juce and brown sugar.Serve up with a dollup of sour creme is you wish.Serving Size: Makes aproximately 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JUNEBUGT.

The nutritional information for Thai Pumpkin Coconut Soup with Carrots is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 94.7

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,118.9 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.8 g
• Protein: 3.5 g

Thai Pumpkin Coconut Soup with Carrots is Asian cuisine.