Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Tbsp butter; 503 milliliters chicken stock; 2 smalls fresh red chili peppers, chopped; 1 bunch fresh basil leaves; 1 clove garlic, chopped; 1 Tbsp chopped lemon grass; 946 milliliters peeled and diced pumpkin; 4 shallots, chopped; 355 milliliters unsweetened coconut milk; 1 Tbsp vegetable oil

Need a gluten free and vegetarian soup? Thai Pumpkin Soup could be a tremendous recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 360 calories, 7g of protein, and 30g of fat each. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Asian cuisine. A mixture of lemon grass, coconut milk, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 25 minutes.

Ingredients

Servings:

1Tbsp

butter 503milliliters

chicken stock 2smalls

fresh red chili peppers, chopped 1bunch

fresh basil leaves 1clove

garlic, chopped 1Tbsp

chopped lemon grass 946milliliters

peeled and diced pumpkin 4

shallots, chopped 355milliliters

unsweetened coconut milk 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Dry Creek Vineyard Dry Chenin Blanc, Wine. It has 5 out of 5 stars and a bottle costs about 15 dollars.