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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat coconut oil in a large pot on medium setting. | 2. Saute onions, ginger and garlic, and saute until onions are tender. | 3. Add pumpkin then puree with a hand immersion blender until mixture is smooth. | 4. Add chickpeas if using. | 5. Add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan. Bring to a simmer cooking for 15 minutes. Stir in 2 tablespoons of the cilantro, parsley and or scallions. | 6. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut oil	1	tablespoon		121.31200000000001	0.0	0.0	13.4722
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
pumpkin puree	4	cups	pureed	-	-	-	-
chickpea	15	ounces	rinsed drained	1607.4162	267.6901	87.0471	25.6846
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
vegetable broth	2	cups	low-sodium low-fat	324.72	52.644	11.9064	7.6752
fish sauce	2	tablespoons	mushroom-flavored mushroom-flavored	12.6	1.3104	1.8216	0.0036
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
red curry paste	1 -3	teaspoon		-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
parsley	4	tablespoons	chopped chopped sliced divided	5.472	0.9622	0.4514	0.1201
coconut	4	tablespoons	shredded toasted	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995

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