Low Fat Spicy Pumpkin Soup Recipes

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LOW-FAT SPICY PUMPKIN SOUP



Low-Fat Spicy Pumpkin Soup image

A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer.

Provided by PhoodPhight

Categories     Thai

Time 1h10m

Yield 24 cups, 12 serving(s)

Number Of Ingredients 11

1 lb pumpkin, cubed
1 lb butternut squash, cubed
4 cups chicken stock
14 ounces light coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
3 tablespoons chili paste
2 tablespoons lemongrass (or a squeeze of lemon if you can't find it)
1 onion, diced
5 garlic cloves, crushed

Steps:

  • Preheat oven to 350°F
  • Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
  • In a large pot, saute onions and garlic in a little chicken stock until translucent.
  • Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
  • Simmer for 20 minutes.
  • Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.

Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.9, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 3

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