Thai Pumpkin Soup
Thai Pumpkin Soup
If you love the flavors of Thai food, you’ll love this version of pumpkin soup.
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10 min
Prep Time
25 min
Total Time
4
servings Ingredients
2 tablespoons Land O Lakes® Butter
1 small (12 cup) onion, chopped
1 12 teaspoons finely chopped fresh lemongrass
1 teaspoon finely chopped fresh garlic
1 teaspoon Chinese five-spice powder
12 teaspoon salt
12 teaspoon pepper
12 teaspoon chili powder
18 to 14 teaspoon ground red pepper (cayenne)
2 12 cups chicken or vegetable broth
1 (15-ounce) can pumpkin
1 tablespoon creamy peanut butter
12 cup unsweetened coconut milk
1 to 2 tablespoons chopped fresh basil leaves, if desired
How to make
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STEP 1
Melt butter in 3-quart saucepan until sizzling. Add onion, lemongrass, garlic, five-spice powder, salt, pepper, chili powder and cayenne. Cook over medium-high heat 3-5 minutes or until onion is softened.
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STEP 2
Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.
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STEP 3
Whisk in pumpkin and peanut butter until well mixed; cook 5 minutes. Stir in coconut milk; continue cooking 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade. Cover; process until smooth.
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STEP 4
Return mixture to saucepan; cook over low heat until heated through.
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STEP 5
Serve warm. Garnish with chopped fresh basil leaves, if desired.
200 Calories
16 Fat (g)
20 Cholesterol (mg)
890 Sodium (mg)
15 Carbohydrates (g)
5 Dietary Fiber
4 Protein (g)
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