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Healthy Thai Pumpkin Soup made with Thai Red Curry Paste and Coconut Milk.A perfect whole 30 approved,Paleo,Gluten Free Dinner
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Healthy Thai Pumpkin Soup

Healthy Thai Pumpkin Soup made with Thai Red Curry Paste and Coconut Milk.A perfect whole 30 approved,Paleo,Gluten Free Dinner
Course Soup
Cuisine Thai
Keyword Healthy Thai Pumpkin Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 261kcal
Author Chhavi

Ingredients

  • 3 Cups Butternut Squash- Cubed or normal pumpkin or pumpkin
  • 2 tablespoon Thai Red Curry Paste
  • 1 Cup Pok Choi or bok choy optional
  • 1 Cup Yellow and Red Peppers- Cubed
  • 1 Cup Carrot- Cut into 1 inch pieces
  • 1 teaspoon Coconut Oil
  • 1 Cup Coconut Milk
  • 1 Cups water
  • salt to taste

Instructions

Instant Pot Method

  • Add the pumpkin or squash with 1 cup of water in the inner pot. Pressure cook for 10 minutes in SEALING position.Cool and Puree
  • Cancel the "PRESSURE COOK" setting.Select the "SAUTE" setting.Add oil to the pot.
  • Once the oil is hot, add the red thai curry paste. Saute till fragrant- about 2 minutes.
  • To this, add the vegetables, squash puree and coconut milk.Bring to boil
  • Season with salt and Add more water to adjust the thickness of the soup.

Stove top Method

  • Cook the pumpkin in 2 cups of water till its smushy and soft.Cool and Puree
  • Heat a deep pot, add oil. To this, add the red thai curry paste. 
  • To this, add the vegetables, squash puree and coconut milk.Bring to boil
  • Season with salt and Add more water to adjust the thickness of the soup.

Nutrition

Calories: 261kcal | Carbohydrates: 25g | Protein: 4.6g | Fat: 18.1g | Saturated Fat: 14.4g | Cholesterol: 491mg | Potassium: 979mg | Fiber: 5.5g | Sugar: 6.2g | Calcium: 140mg | Iron: 3.4mg