Roasted Thai Pumpkin Soup Low Fat Recette

This vibrant and flavorful Roasted Thai Pumpkin Soup is a healthy and delicious weeknight meal! Perfect for weight-conscious individuals, this recipe uses skim evaporated coconut milk for a creamy texture without the extra fat. Inspired by a Weight Watchers favorite, this soup is packed with warming spices and the sweetness of roasted pumpkin. Enjoy the comforting taste without the guilt!

Préparation 30 min
Cuisson 80 min
Calories 141.1 kcal
Protéines 19g
Roasted Thai Pumpkin Soup Low Fat 57

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Roasted Thai Pumpkin Soup Low Fat

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Comment préparer Roasted Thai Pumpkin Soup Low Fat

  1. Preheat oven to 180°C (350°F). Cut one medium butternut pumpkin (approximately 1.5kg) into 2-inch chunks, leaving the skin on but removing seeds. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. While the butternut pumpkin roasts, peel and seed one medium Kent pumpkin (approximately 1kg). Cut into 1-inch pieces.
  3. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 1-2 red chilies (finely chopped) for 5 minutes, until softened.
  4. Add 6 cups of chicken stock, the prepared Kent pumpkin, 1 teaspoon ground ginger, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and a pinch of black pepper. (Optional: Add 1 star anise). Bring to a simmer and cook for 15-20 minutes, or until the pumpkin is tender. Remove star anise if using.
  5. Once the butternut pumpkin is roasted, scoop the flesh from the skin. Add the roasted butternut pumpkin to the pot with the Kent pumpkin mixture.
  6. Carefully blend the soup until smooth using an immersion blender or a regular blender (in batches).
  7. Stir in 1 (13.5 oz) can of skim evaporated coconut milk. Add more chicken stock if needed to reach desired consistency. Reheat gently, do not boil.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

48g

Fat

3g

Carbs

6g

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Questions fréquentes

Combien de temps faut-il pour préparer Roasted Thai Pumpkin Soup Low Fat ?

Roasted Thai Pumpkin Soup Low Fat prend environ 110 minutes du début à la fin — environ 30 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Roasted Thai Pumpkin Soup Low Fat ?

Roasted Thai Pumpkin Soup Low Fat contient environ 141.1 calories par portion, avec environ 19 g de protéines, 6 g de glucides et 3 g de lipides.

De quels ingrédients ai-je besoin pour Roasted Thai Pumpkin Soup Low Fat ?

Les principaux ingrédients de Roasted Thai Pumpkin Soup Low Fat sont Butternut Pumpkin, Pumpkin, Onions, Garlic Cloves, Chili, Chicken Stock. Consultez la liste complète avec les quantités ci-dessus.

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