Red Curry Pumpkin Soup

You can never have too many soup recipes, so give Red Curry Pumpkin Soup a try. One portion of this dish contains about 9g of protein, 35g of fat, and a total of 473 calories. This recipe serves 4 and costs $2.78 per serving. It is an affordable recipe for fans of Indian food. A mixture of red curry paste, chicken stock, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Feed Me Phoebe has 36 fans. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 79%. Try Red Curry Roasted Pumpkin, Pumpkin and Thai Red Curry Chicken, and Pumpkin & Green Bean Red Curry for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 15-ounce can coconut milk

2 cups vegetable or chicken stock

2 tablespoons finely chopped cilantro

2 cloves garlic, minced

1 tablespoon minced ginger

1 tablespoon honey

2 tablespoons lime juice

2 tablespoons coconut or extra-virgin olive oil

2 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)

2 teaspoons red curry paste

2 teaspoons salt

1 large sweet onion, diced

Equipment:

dutch oven

blender

bowl

Cooking instruction summary:

Heat the oil in a large Dutch oven or stockpot. Saut the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.Carefully stir in the pumpkin, stock, coconut milk, honey, curry paste and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Stir in the lime juice. Puree using an immersion or stand blender until very smooth.Serve the soup in bowls and garnish with the cilantro.

 

Step by step:


1. Heat the oil in a large Dutch oven or stockpot. Saut the onion over medium-high heat until soft, about 5 minutes.

2. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.Carefully stir in the pumpkin, stock, coconut milk, honey, curry paste and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Stir in the lime juice. Puree using an immersion or stand blender until very smooth.

3. Serve the soup in bowls and garnish with the cilantro.


Nutrition Information:

Quickview
472k Calories
8g Protein
34g Total Fat
39g Carbs
21% Health Score
Limit These
Calories
472k
24%

Fat
34g
53%

  Saturated Fat
24g
151%

Carbohydrates
39g
13%

  Sugar
21g
24%

Cholesterol
3mg
1%

Sodium
1368mg
60%

Get Enough Of These
Protein
8g
17%

Vitamin A
33505IU
670%

Manganese
1mg
70%

Fiber
9g
38%

Vitamin K
39µg
38%

Copper
0.64mg
32%

Iron
5mg
30%

Potassium
968mg
28%

Magnesium
102mg
26%

Phosphorus
239mg
24%

Vitamin E
3mg
23%

Vitamin C
19mg
23%

Vitamin B3
3mg
18%

Vitamin B6
0.36mg
18%

Folate
68µg
17%

Selenium
10µg
15%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
12%

Vitamin B1
0.16mg
11%

Calcium
101mg
10%

Zinc
1mg
9%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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