Print
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 minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 261kcal
Author Chhavi
- 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
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.
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