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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Pumpkin, Shrimp and Coconut Soup

Source: dLife

A combination of pumpkin and light sugar with shrimp and coconut will make your mouth water.

Nutrition Facts

Makes 4 - 6 servings
Amount Per Serving

Calories	767.8

Total Carbs	111.4 g

Dietary Fiber	1.5 g

Sugars	99.2 g

Total Fat	31.0 g

Saturated Fat	28.3 g

Unsaturated Fat	0.4 g

Potassium	794.4 mg

Protein	14.1 g

Sodium	1222.8 mg

Dietary Exchanges 31.0 Fat, 1.5 Vegetables, 6.5 Other Carbs, 0.2 Starch, 1.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

With a sharp knife, peel the pumpkin and cut into quarters. Scoop out the seeds with a teaspoon and discard. Cut the flesh into chunks (about 3/4 inch) thick and set aside.
Put the garlic, shallots, shrimp paste, lemongrass, green chiles and salt to taste in a mortar. Drain the dried shrimp, discarding the soaking liquid, and add them, then use a pestle to grind the mixture to a paste.
An alternative would be to place the ingredients in a food processor and process to a paste.
In a large pan, bring the chicken stock to a boil. Add the ground paste and stilr well to dissolve.
Add the pumpkin chunks and bring to a simmer. Simmer for 10-15 minutes or until the pumpkin is tender.
Stir in the coconut cream, then bring the soup back to simmer. Be careful not to let it boil. Add the fish sauce, sugar and ground black pepper to taste.
Add the shrimp and cook for 2-3 minutes.
Serve in warmed soup bowls and garnish with chiles and basil leaves.