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Keto Thai Pumpkin Soup by Aussie Keto Queen Because of the pumpkin and coconut milk, this soup is higher in carbs than most of my keto dishes, but if your macros allow it and you are after some comfort food, this hits the spot!

Keto Thai Pumpkin Soup

Prepare your roast pumpkin on the weekend, and have this delicious soup on the table in 10 minutes! This is one of the higher carb meals, but perfect when you need something really comforting on a cold day. 
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4
Calories 312 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1/2 onion diced
  • 1 tablespoon thai red curry paste
  • 500 grams butternut pumpkin cut into cubes and roasted
  • 1 cup coconut milk
  • 1 cup chicken stock homemade is always best
  • 1 teaspoon salt and pepper
  • 4 tablespoons cream to serve
  • 1 bunch coriander optional, to serve
  • 2 tablespoons pumpkin seeds

Instructions
 

  • Roast the pumpkin if not done in advance. In a large saucepan, melt the coconut oil over medium heat.
  • Add the garlic and ginger pastes and diced onion. Saute for 4 - 5 minutes until the onion is translucent and spices are fragrant.
  • Add the curry paste and cook for 1 minute, stirring thoroughly. 
  • Add the pumpkin, coconut milk, chicken stock and salt and pepper and simmer for 5 minutes. 
  • Using a hand blender or food processor, blend the soup thoroughly. I prefer mine on the thicker side, but if you want yours a bit thinner, simply add a dash of water at a time. 
  • Serve with an extra spoon of cream, coriander and pumpkin seeds on top. 

Nutrition

Calories: 312kcalCarbohydrates: 21gProtein: 6gFat: 24gSaturated Fat: 17gCholesterol: 22mgSodium: 687mgPotassium: 710mgFiber: 3gSugar: 4gVitamin A: 14115IUVitamin C: 29.9mgCalcium: 91mgIron: 3.5mg
Tried this recipe?Let us know how it was!