Home Contact Sitemap login Checkout

Contact Account

Kinnikinnick

Kinnikinnick

Kinnikinnick Foods
  • Home
  • News
  • Product Line
    • Product Line
    • Breads
    • Buns
    • Cookies
    • Donuts
    • Mixes & Baking
    • Pie Crusts
    • Product Allergens List
    • Free from Top 8 allergens
  • Recipes
  • About Us
    • About Us
    • About Kinnikinnick
  • FAQ's
  • Kinnikinnick Fresh
    • Kinnikinnick Fresh
    • Kinnikinnick Fresh
Print This Page

Gluten-Free Thai Pumpkin Coconut Soup

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 678g Total Servings: 6

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
590
Fat / Lipides
58 g
89%
Saturated / Saturé
50 g
250%
+ Trans / Trans
0g
Cholesterol / Cholestérol
0mg
0%
Sodium / Sodium
820mg
34%
Carbohydrate / Glucides
8g
2%
Fibre / Fibres
2g
8%
Sugars / Sucres
0g
Protein / Protéines
7g

0%
Vitamin A / Vitamine A
25%
Vitamin C / Vitamine C
7%
Calcium / Calcium
60%
Iron / Fer
2%
Niacin / Niacine
2%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
15%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Portion 678g Total Servings: 6

Amount Per Serving
Calories
590
Calories from Fat
522
% Daily Value *
Total Fat
58 g
89%
Saturated Fat
50 g
250%
+ Trans
0g
Cholesterol
0mg
0%
Sodium
820mg
34%
Total Carbohydrates
8g
2%
Fiber
2g
8%
Sugars
0g
Protein
7g

Vitamin A 0% • Vitamin C 25%
Calcium 10% • Iron 45%
Thiamine 2% • Riboflavin 0%
Niacin 2% • Folate 7%
* Based on a 2000 calorie diet


Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here.
Prep time

30 mins

Cook time

47 mins

Total time

137 mins

Ingredients

Thai Coconut Soup

2 tbsp olive oil (30 g)

2 tbsp red curry paste (30 g)

1 medium white onion - chopped (240 g)

2 granny smith apples - peeled/cored/chopped (480 g)

1 tsp salt (5 g)

1 tsp white pepper (2 g)

3  minced garlic cloves (15 g)

2 tbsp  fresh ginger - grated (30 g)

8 cups pumpkin* - fresh/roasted/pureed (1840 g)

4 cups vegetable stock (gluten-free) (909 g)

1 can full-fat coconut milk - reserve 3 tbsp for garnish (400 ml) 

Optional: finish with fresh lime juice

Garnish

¼ cup roasted pumpkin seeds (33 g)

1 red chili pepper - thinly sliced (12 g)

¼ cup fresh cilantro -chopped (4 g)

3 tbsp reserved coconut milk (30 g)


Gluten-free Thai Pumpkin Soup

Directions

Thai Coconut Soup 

  1. In a 6 quart pot, heat olive oil and red curry paste for 2 minutes over medium heat (to release curry aroma).
  2. Add sliced onion and apples.  Sauté for 7 - 10 minutes until onion is soft.
  3. Add salt, pepper, garlic and ginger. Continue to cook over medium heat for an additional 3 - 5 minutes stirring occasionally.
  4. Remove from heat and transfer in batches to a blender. Don’t fill blender more than half way. Cover blender with lid and hold lid with a tea towel (contents are extremely hot- may need to vent lid). Pulse the blender to start and then puree until smooth, repeat with remaining onion mixture.
  5. Transfer puree back to pot, return to medium heat and slowly add pureed pumpkin and vegetable stock.
  6. Bring to a boil over medium-low heat, stirring occasionally.
  7. Reduce heat to low and add coconut milk (reserving 3 tablespoons coconut milk for garnish).
  8. Continue to stir until fully incorporated.
  9. Finish with optional lime juice. Stir just until combined.

Garnish 

  1. Divide soup into 4 - 6 serving bowls. 
  2. Drizzle with reserved coconut milk.
  3. Garnish with roasted pumpkin seeds, cilantro and sliced red chili peppers. 
  4. Serve immediately.

Yields 4 - 6 portions





Tips & Variations

  • Using fresh pumpkin- use smaller sized pumpkin (pie pumpkin) and cut into 4 - 6 wedges. Remove seeds and wrap in foil. Place directly on oven rack with a baking sheet below to catch any drippings. Bake at 375°F (190°C) for 50 - 70 minutes (pumpkin should be tender). Remove from oven, let cool and scrape pumpkin pulp using a spoon into a blender. In batches puree cooked pumpkin until smooth. Set aside.

  • *If fresh pumpkin isn’t available, substitute with butternut squash.






Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

Company

Careers

FAQ’s

Heritage

Site Map



© 2020 Kinnikinnick Foods & Kinnikinnick Fresh Bakery

Built by Mediashaker on ShoutCMS | Terms & Policies