Thai-Flavored Pumpkin Soup
A flavorful twist on typical pumpkin soup
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Two Thai ingredients, instant tom yum paste and makrut lime leaves, make this creamy soup anything but bland. Check the tom yum ingredients carefully—some brands contain fish sauce or shrimp paste.
- 1 Tbs. vegetable oil
- 1 medium onion, diced (1 1/2 cups)
- 4 cups peeled, diced pumpkin
- 3 Tbs. instant hot-and-sour paste or tom yum paste, such as Cock Brand
- 8 cilantro stems, tied into a bundle, plus 6 cilantro sprigs, for garnish
- 5 fresh or frozen kaffir lime leaves
- 1/3 cup low-fat coconut milk
1. Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Stir in pumpkin, hot-and-sour paste, cilantro stems, and kaffir lime leaves. Add 3 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until pumpkin is soft.
2. Remove cilantro stems and kaffir lime leaves; purée soup until smooth. Stir in coconut milk. Serve garnished with cilantro sprigs.
- Calories 88
- Carbohydrate Content 10 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 321 mg
- Sugar Content 3 g