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Easy Thai Pumpkin Soup Shots
These easy Thai Pumpkin Soup Shooters are made with only four ingredients and take less than 30 minutes to make. A shot glass of pumpkin curry soup makes a great starter for a cozy fall dinner.
Course
Appetizer
Cuisine
Thai
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
8
kcal
Author
Elaine
Ingredients
4
cups
vegetable broth
1
14 oz /400 ml can
full-fat coconut milk
1
15 oz./425 gm can
pure pumpkin purée
3 - 5
tablespoons
Thai red curry paste,
all brands differ in their amount of heat, so taste as you go.
sea salt and freshly ground black peper,
to taste
chives, sage leaves or see topping suggestions in the post
Instructions
Combine the vegetable broth, coconut milk, pumpkin purée and Thai red curry paste in a large heavy bottomed soup pot or stock pot.
Stir as you bring it to a simmer, then let it simmer for 15 - 20 minutes longer.
Serve warm in shot glasses or other small glasses, garnished with herbs or any of the soup topping ideas in the post.
Nutrition
Calories:
8
kcal
|
Carbohydrates:
1
g
|
Protein:
0.1
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.04
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
313
mg
|
Potassium:
0.4
mg
|
Fiber:
0.1
g
|
Sugar:
1
g
|
Vitamin A:
770
IU
|
Vitamin C:
0.3
mg
|
Calcium:
5
mg
|
Iron:
0.1
mg