Green Curry, Pumpkin, and Coriander Soup

Green Curry, Pumpkin, and Coriander Soup

0 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Grifstar
Recipe by  Grifstar

“Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  1. Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 23 g
  • 35%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Easy Gourmet Pumpkin Soup

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