4-Ingredient Thai pumpkin soup that tastes like dessert
Ingredients for 6 small servings
- 1 kg – 2.2 lbs Pumpkin
- 200 ml – 6.8 fl oz Coconut milk (see macros for both light and version with fat)
- 2 tbspn Thai red curry paste
- Chicken stock cube or salt to taste.
- Water to give it the thickness you prefer. I used ~ 550 ml – 0.5 qrt water.
Macros per serving if you use light coconut milk
- Protein: 2 g
- Fat: 2 g
- Carbohydrates: 12 g
- Energy: 72 kcal
Macros per serving if you use fatty coconut milk (17 g fat/100 ml)
- Protein: 2 g
- Fat: 6 g
- Carbohydrates: 12 g
- Energy: 108 kcal
Instructions in video format
Instructions in text format
1. Add the pumpkin cubes to a large soup pot. Add water to submerge the pumpkin and cook it until the pumpkin cubes are tender.
2. Drain the pumpkin, but keep 50-75% of the water in the pot. If you like your soup very thick, keep only a bit of water. If you like it thin, keep more. Play it on the safe side, you can always add more water at the end.
3. Add the Thai red curry paste, coconut milk and chicken stock cube.
4. With a (stick) blender, blend the soup until creamy and smooth.
5. Serve directly or store for later use.
6. Optional: add a bit of sucralose sweetener to taste if you like it extra sweet.
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About the author
Menno Henselmans
Formerly a business consultant, I've traded my company car to follow my passion in strength training. I'm now an online physique coach, scientist and international public speaker with the mission to help serious trainees master their physique.