Easy Pumpkin Soup
Prep time
Cook time
Total time
You can find tom yum paste and kaffir lime leaves in Asian grocery stores.
Serves: 6
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, diced (1 ½ cups)
  • 4 cups peeled, diced pumpkin
  • 3 Tbsp. instant hot-and-sour paste or tom yum paste
  • 8 cilantro stems, tied into a bundle, plus 6 cilantro sprigs for garnish
  • 5 fresh or frozen kaffir lime leaves
  • ⅓ cup low fat coconut milk
  1. Heat oil in large saucepan over medium heat.
  2. Add onion and saute 5 to 7 minutes or until translucent.
  3. Stir in pumpkin, hot and sour paste, cilantro stems and kaffir lime leaves. Add 3 cups water.
  4. Cover and bring to a boil.
  5. Reduce heat to medium low and simmer 20 minutes or until pumpkin is soft.
  6. Remove cilantro stems and kaffir lime leaves.
  7. Puree soup until smooth.
  8. Stir in coconut milk.
  9. Serve garnished with cilantro sprigs.
Nutrition Information
Calories: 88 Fat: 6 g Carbohydrates: 10 g Sugar: 3 g Fiber: 1 g Protein: 1 g