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By Food & Wine
Pumpkin Soup with Thai Red Curry Paste and Lemongrass
Instructions
Cook:45min
This simple, vegan soup features lemongrass, Thai red curry, and coconut milk. Garnish Thai pumpkin soup with sliced Fresno chiles for a fiery finish.
Updated at: Sun, 23 Feb 2025 04:33:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
7
Low
Nutrition per serving
Calories236.8 kcal (12%)
Total Fat21.3 g (30%)
Carbs12.4 g (5%)
Sugars3.2 g (4%)
Protein2.8 g (6%)
Sodium429.1 mg (21%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
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3 tablespoonscanola oil
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1white onion
small, chopped
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2cloves garlic
minced
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1 tablespoonginger
freshly grated
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1stalk of lemongrass
bruised
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3 tablespoonsthai red curry paste
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1 x 15 ouncecan pure pumpkin puree
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2 cupslow-sodium vegetable broth
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kosher salt
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1 x 14 ouncecan unsweetened coconut milk
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2 tablespoonslime juice
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fresh cilantro
for garnish, optional
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Fresno chile
Thinly sliced, for garnish, optional
Instructions
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Notes
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Delicious
Easy
Spicy
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