| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 4 | 15 mins | 1 hr |
| 1. | Cut into pumpkin quarters roast till soft. |
| 2. | Sauté 1 onion add 2tbsp Thai red curry paste, mix in with 1 tin lite coconut milk. |
| 3. | Cook 15 mins, blend with stick blender. |
| 4. | Sprinkle top with pumpkin seeds (optional) and coriander. |
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There are 147 calories in 1 serving of Thai Pumpkin Soup.
Calorie Breakdown: 52% fat, 39% carbs, 8% prot.
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