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Keto Thai Pumpkin Soup

Servings: 9 or 240 g (1 cup) each


INGREDIENTS

  • 54 g (4 tbsp)   olive oil   or   coconut oil  
  • 75 g (1/2 cup) onions – diced fine
  • 11 g (2 tsp)   tomato paste 
  • 3 g (3 small) red Thai chilies – whole
  • 24 g (2 tbsp) ginger root - grated
  • 3 g (1 tsp) garlic - grated
  • 400 g (2 cups) pumpkin puree – see note for substitute options
  • 980 g (4 cups) vegetable broth – or light tasting broth of your choice
  • 400 g (1 can) full fat   coconut milk 
  • 30 g (2 tbsp) lemon juice
  • 75 g (1/3 cup) water
  • 13 g (1 tbsp)  sweetener - ground to confectionery, or coconut manna
  • 6 g (1 tsp)   salt  
  • 1 g (1/2 tsp) black pepper

DIRECTIONS

  • 1.   Into a soup pot, set on medium low heat, add the olive oil. When oil is warm, add onions. Sauté onion until starting to get clear

  • 2.   Add the tomato paste and cook for 1 minute

  • 3.   Add the whole Thai chilies, and stir

  • 4.   Add the garlic, stir and cook for one minute

  • 5.   Add the grated ginger, stir and cook for one minute

  • 6.   Add the sweetener, stir. add the pumpkin puree, the vegetable broth (or broth of your choice), full fat coconut milk, lemon juice, water, salt and pepper then stir to combine

  • 7.   Increase the heat to medium and bring to a simmer. Cook for 5 minutes

  • 8.   Before serving, remove the whole chilies. Discard the chilies. Serve and enjoy!
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

One of the best things about this soup: It takes about 20 minutes to make, depending on how slowly you chop the onions and grate the garlic and ginger.

What to use instead of pureed pumpkin: You could use oven roasted butternut squash, or acorn squash instead of pumpkin puree. To oven roast your substitute squash, peel the skin, cube and place on a parchment lined baking sheet. Bake at 375 F or 190 C until soft and you can easily pierce with a fork. Place cubes into a blender or food processer and puree to a very smooth, lump free consistency. Then use this pureed squash in the same weight as noted in the recipe for the pumpkin puree.

How to Freeze: Let the soup cool in the pot. Then ladle 1 quart / 1 liter (one liter is just slightly less then one US quart) into each glass, freezer safe container or mason jar. Alternatively, you could use freezer bags. If using freezer bags, place filled bags on a cookie sheet and freeze. It will be much easier to store in your freezer if the soup has been frozen in the flat bags.


Recipe tags: butternut squash soup, coconut milk, Curry Coconut Pumpkin Soup, gluten free soup, gluten free Thai soup, keto cooking, keto diet, keto fat loss, keto meal prep, keto meals and recipes, keto pumpkin soup, keto recipe, keto soup, Keto Thai Soup, keto thanksgiving recipes, Keto vegan soup, low carb soup, Low carb Thai soup, paleo soup, Roasted pumpkin soup, Spicy pumpkin soup, Sugar free Thai soup, Tasty soup, Thai pumpkin soup, Vegan pumpkin soup, vegan soup, Vegan Thai soup
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  • author By Angela Wilkes
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  • Cuisine: Thailand
  • Category: Soups
  • Created: October 17, 2019

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