Vegetarian

Thai Pumpkin-Coconut Milk Soup is for Dinner.

Thai Pumpkin-Coconut Milk Soup takes 20 minutes to prepare.

Thai Pumpkin-Coconut Milk Soup takes 20 minutes to cook.

Thai Pumpkin-Coconut Milk Soup makes 15 servings.

The ingredients for Thai Pumpkin-Coconut Milk Soup are:

1 Medium Butternut Squash-Peeled and cooked until tender
2 Large Onions-pureed in food processor
1 Cup Coconut milk
2 Tsp. Garam Masala
Black pepper to taste

Here is how you make Thai Pumpkin-Coconut Milk Soup:

Peel and cube the butternut squash, put it in a cast iron pan with the other ingredients. Cook until squash is tender. Puree all together, you can also leave a 1/3 of the soup to the side if you want a chunky soup. put back into cast iron pan and add spices. serve.Serving Size:?Makes 10 1-Cup Servings

The nutritional information for Thai Pumpkin-Coconut Milk Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 45.5

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 5.3 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 2.2 g
• Protein: 1.1 g

Thai Pumpkin-Coconut Milk Soup is Indian cuisine.

The dietary needs meet for Thai Pumpkin-Coconut Milk Soup is Vegan