Best Roasted Thai Pumpkin Soup Low Fat Recipes
ROASTED THAI PUMPKIN SOUP (LOW FAT)
I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe.
Provided by Ninna
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
- Peel and seed the half Kent pumpkin and cut into small portions.
- Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
- Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
- Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
- Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.
Nutrition Facts : Calories 141.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 8, Sodium 330.5, Carbohydrate 19.9, Fiber 1.2, Sugar 12.2, Protein 9.9
THAI PUMPKIN SOUP
Make and share this Thai Pumpkin Soup recipe from Food.com.
Provided by Nic74
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
- Add red curry paste, coat pumpkin and onions well.
- Add stock and simmer for 10-15 minutes.
- Add coconut milk and simmer for a further 10 minutes.
- At this point, blitz or mash soup to desired consistency.
- Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
- Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
- You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
- Enjoy :).
Nutrition Facts : Calories 300.4, Fat 21.1, SaturatedFat 13.9, Cholesterol 4.8, Sodium 239.3, Carbohydrate 21.8, Fiber 0.8, Sugar 3.8, Protein 7.8
LOW-FAT SPICY PUMPKIN SOUP
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
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
EASY THAI PUMPKIN SOUP
Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan and add onion, saute until translucent.
- Add ginger and chilli and toss briefly.
- Add pumpkin and stock.
- Bring to the boil, reduce heat and simmeer for 20 mins.
- or until pumpkin is tender.
- Stir in the rest of the ingredients and process until smooth.
- Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
- ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
- Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
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