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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes. | 2. Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth. | 3. Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes. | 4. Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving. | ---------------------------------------------------------------------------

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		chopped	28.0	6.537999999999999	0.77	0.07
ginger	1	tablespoon	peeled minced	4.8	1.0662	0.1092	0.045
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
pumpkin	2	cups	canned	9.9	2.1648	0.6798	0.0462
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
milk	1 1/2	1/2	skim	828.0	19.944000000000003	8.244	85.824
green curry paste	1/2	teaspoon		-	-	-	-
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
lime juice	1	teaspoon		1.2604	0.4245	0.0212	0.0035
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-

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