Throw diced pumpkin and diced onion in a pot. Add Thai curry paste and mix. Saute, stirring occasionally.
Pour in coconut milk and bring to a boil. Reduce the heat and simmer until the pumpkin is cooked.
Meanwhile: cook the noodles following packet instructions and pan-roast the mushrooms.
Once the pumpkin is cooked, puree it and season with salt to your taste. Squeeze in some lemon juice and stir.
Serve with ramen noodles, pan-roasted mushrooms, parsley & chili pepper slices.
Notes
Mushrooms, parsley, chili pepper are completely optional.
This soup can be easily doubled!
Course: Soup
Cuisine: Asian
Keyword: Vegetarian Soup Recipes
Nutrition Facts
Spicy Thai Pumpkin Soup with Ramen Noodles
Amount per Serving
Calories
483
% Daily Value*
Fat
41
g
63
%
Saturated Fat
36
g
225
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
8
g
16
%
Vitamin A
20595
IU
412
%
Vitamin C
44.2
mg
54
%
Calcium
105
mg
11
%
Iron
8.8
mg
49
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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