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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the butter to a medium saute pan set over medium- low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender. | 2. Add the pumpkin puree and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season with salt and pepper to your specific liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
pumpkin puree	2 1/4	cups		-	-	-	-
vegetarian chicken stock	2 1/2	cups		-	-	-	-
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.