Calories

210

Protein

5g

Carbs

18g

Fat

15g

Perfect for the fall season, warm up with a comforting bowl of this Thai Pumpkin Soup! It’s sweet, spicy, and seriously delicious. We made this recipe many times to get it just right, and I think we finally nailed it! If you want more of a noodle dish and less of a soup dish, simply add extra noodles. This soup creates the perfect light, ethnic meal, or even works as an appetizer!

Thai Pumpkin Soup

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Recipe Type: Thai

Serving Size: 1 cup

Makes 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 4 tablespoons Thai red curry paste
  • 1 cup mushrooms, sliced
  • 2 cups pumpkin purée
  • 3 cups water
  • 1½ tablespoons brown sugar
  • 1 (15-ounce) can coconut milk
  • 1 (2-ounce) package pad Thai brown rice noodles
  • ½ cup basil leaves
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt
  • ½ teaspoon onion powder
  • 3½ teaspoons cumin
  • 3½ teaspoons garlic
  • 2 tablespoons peanuts, chopped (optional)

Directions

  1. Heat oil in a large pot. Add Thai red curry paste.
  2. Sauté for 2 minutes, then add the pumpkin purée and 2½ cups of water. (For thinner soup, add an extra cup of water.)
  3. Add the mushrooms and brown sugar to the pot.
  4. Bring to a boil, then turn down to a simmer for 8–10 minutes.
  5. While the soup is simmering, cook the pad Thai noodles according to package directions.
  6. Whisk the coconut milk, then add it to the soup at the 10-minute mark.
  7. Simmer for an additional 5 minutes.
  8. Turn off heat, then add the noodles and the remaining spices to the pot.
  9. Top with peanuts, then serve.                       

 

NUTRITIONAL INFO PER SERVING
Calories 210 (130 from fat)
Total fat 15g
Saturated fat 10g
Cholesterol 10mg
Sodium 600mg
Carbohydrate 18g (5g dietary fiber, 6g sugar)
Protein 5g

 

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