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Thai-spiced Pumpkin Soup

This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. A total crowd pleaser.
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Servings:??  | Calories:1447 | Total Fat:121g  | Chol:92mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 121g
186 %
Sat Fat 97g
486 %
Total Carb 104g
35 %
Fiber 14g
58 %
Sugars 0g
Cholesterol 92mg
31 %
Sodium 4813mg
201 %
Protein 16g
32 %
54% Can coconut milk
23% Acorn squash
21% Unsalted butter
1% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14 ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
2 teaspoons fine grain sea salt (or to taste)

Directions : View recipe directions on
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