Roasted Thai Pumpkin Soup (Low Fat) Recipe

Name: Roasted Thai Pumpkin Soup (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole butternut pumpkin; 1/2 pumpkin, I use kent; 3 onions, chopped; 4 garlic cloves, crushed; 3 -4 teaspoons chili, I use jar chilli; 1 liter chicken stock; 1 pinch cumin; 1 pinch coriander; 1 pinch cardamom; 1 star anise (optional); 1 teaspoon turmeric; 2 tablespoons lemongrass, I use minced from a jar; salt & freshly ground black pepper; 1 (375 g) can skim evaporated milk; 3 drops coconut essence

Servings: persons

1 whole butternut pumpkin
1/2 pumpkin, I use kent
3 onions, chopped
4 garlic cloves, crushed
3 -4 teaspoons chili, I use jar chilli
1 liter chicken stock
1 pinch cumin
1 pinch coriander
1 pinch cardamom
1 star anise (optional)
1 teaspoon turmeric
2 tablespoons lemongrass, I use minced from a jar
salt & freshly ground black pepper
1 (375 g) can skim evaporated milk
3 drops coconut essence

1
Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
2
Peel and seed the half Kent pumpkin and cut into small portions.
3
Saute onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
4
Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
5
Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
6
Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole butternut pumpkin, 1/2 pumpkin, I use kent, 3 onions, chopped, 4 garlic cloves, crushed, and more.

Yes, Roasted Thai Pumpkin Soup (Low Fat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Thai Pumpkin Soup (Low Fat)

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