This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. A total crowd pleaser.
Servings:?? | Calories:1447 | Total Fat:121g | Chol:92mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 121g
186 %
Sat Fat 97g
486 %
Total Carb 104g
35 %
Fiber 14g
58 %
Sugars 0g
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Cholesterol 92mg
31 %
Sodium 4813mg
201 %
Protein 16g
32 %
Calories:
54% Can coconut milk
23% Acorn squash
21% Unsalted butter
1% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14 ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste)
Directions : View recipe directions on 101cookbooks.com
