SPICY THAI CURRY PUMPKIN NOODLE SOUP
Creamy, comforting Spicy Thai Curry Pumpkin Noodle Soup gets ready in 20 minutes and the recipe takes you back to Thailand!
Provided by Richa
Categories Soups
Time 40m
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in hot water for half an hour.
- Heat oil in a large pot and add thai red curry paste. Saute for 2-3 minutes and add pumpkin puree, fish sauce and 2 1/2 cups broth or water.
- Slice the shiitake mushrooms and add them to the pot along with jaggery and salt. Bring everything to a boil, and simmer for 8-10 minutes.
- In the meanwhile, boil noodles according to package instructions till al dente (cooked but still firm when bitten), strain, wash with cold water and set aside. Washing with cold water stops the cooking process and helps avoid sticky, overcooked noodles.
- Whisk together 1/2 cup broth with 3/4 cup coconut milk and add it to the pot around the 8 minute mark. Simmer for another 5 minutes. Add noodles and basil to the pot and switch off the flame. Cover and let the soup sit for 5-7 minutes before ladling it into bowls.
- Serve hot topped with crushed roasted peanuts and thai basil.
Nutrition Facts : Calories 248 kcal, Sugar 10 g, Sodium 562 mg, Fat 11 g, SaturatedFat 9 g, Carbohydrate 35 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving
PUMPKIN AND SHRIMP SOUP
This unusual combination of pumpkin and shrimp is a surprise. Curry powder and chicken broth add flavor and aroma to an already fantastic fall soup. Serve it in a hollowed out pumpkin for company or for fun.
Provided by Niki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.
- In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk from burning. Season with salt and pepper.
- If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon wedges.
- Add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. Return to saucepan and simmer. Add the remaining whole shrimp and simmer for 5 more minutes.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 50.5 g, Cholesterol 47.7 mg, Fat 3.8 g, Fiber 3.5 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 282.9 mg, Sugar 15.1 g
THAI COCONUT SOUP
Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.
Provided by Nagi
Time 20m
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
- Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
- Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
- Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
- Add chicken broth and coconut milk. Stir and bring to simmer.
- Simmer for 2 minutes, then add lime zest and return prawns into broth.
- Cook for 2 minutes just to reheat and finish cooking the prawns.
Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
EASY THAI SHRIMP SOUP
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
PUMPKIN SOUP WITH CURRY AND BASIL
My sis and me came up with this soup one day, cause we had to use up some fresh basil so that it would not go to waste. Its an unusual combination, but very tasty. Spicy and warming with a fresh green touch from the basil. I hope youll enjoy it! :) You may use any pumpkin/squash you like, but please note that hokkaido squash has an edible peel. If your squash does not, make sure to peel it.
Provided by Lalaloula
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and sesame oil in a big cast iron pan.
- Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
- Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
- When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
- Season with salt and pepper to taste.
- Just before serving add a tbs or so of the chopped basil to each bowl of soup.
Nutrition Facts : Calories 79.2, Fat 8.2, SaturatedFat 1.1, Sodium 80, Carbohydrate 1.7, Fiber 0.8, Sugar 0.1, Protein 0.4
SPICED PUMPKIN SOUP
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
Provided by John Torode
Categories Lunch, Soup
Time 1h40m
Number Of Ingredients 8
Steps:
- In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
- Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
- Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.
Nutrition Facts : Calories 282 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.25 milligram of sodium
THAI PUMPKIN SOUP WITH PRAWNS & COCONUT MILK
Steps:
- Place stock in a large soup pot over high heat. Add lemongrass , lime leaves, garlic, shallot, galangal or ginger. Boil 1 minute.
- Add pumpkin or squash and sweet potato. Bring to a boil, then lower heat to medium-high, simmering for 5 to 8 minutes, or until these vegetables are soft enough to pierce with a fork.
- While simmering, add all the other 'flavorings': chili powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile.
- Now add the prawns and bok choy. Cover and cook for an additional 3 minutes, or until prawns are pink and plump.
- Reduce heat to low and add the coconut milk, stirring to combine (add up to 1/2 can for very creamy, coconut-flavored soup). Taste-test the soup, adding more fish sauce if not salty enough (note that the saltiness of your soup will depend on how salty your stock was to start with). If too sour for your taste, add a little more brown sugar. If too salty or sweet, add more lime juice. If too spicy, add more coconut milk.
- Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or noodles for a nutritionally-balanced meal. Enjoy!
Nutrition Facts : Calories 595 kcal, Carbohydrate 78 g, Cholesterol 78 mg, Fiber 10 g, Protein 29 g, SaturatedFat 14 g, Sodium 2490 mg, Sugar 26 g, Fat 21 g, ServingSize 2-3 Bowls (2-3 Servings), UnsaturatedFat 0 g
SPICED PUMPKIN SOUP WITH PRAWNS AND BASIL
Make and share this Spiced Pumpkin Soup With Prawns and Basil recipe from Food.com.
Provided by Jewelies
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
- Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
- Add prawns and simmer until just cooked, about 1 minute.
- Stir in Thai basil and remaining coconut milk.
- Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.
Nutrition Facts : Calories 521.5, Fat 33.1, SaturatedFat 24.5, Cholesterol 173.8, Sodium 760.1, Carbohydrate 28.7, Fiber 4, Sugar 15.9, Protein 31.3
SPICY PUMPKIN SOUP
A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.
Provided by dijoxc
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth.
- Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.
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THAI PUMPKIN CURRY RECIPE WITH SHRIMP AND BOK CHOY
From feedmephoebe.com
4.8/5 (23)Estimated Reading Time 5 minsServings 4Total Time 30 mins
- In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Rinse the shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Season with salt and remove to a plate. Set aside.
- Add the bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
- Heat the remaining oil and sauté the red pepper, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt until very fragrant, 2 minutes. Stir in the pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until the beans are tender and the sauce has thickened, 5 to 7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.
- Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.
THAI PUMPKIN SOUP WITH SHRIMP (PRAWN) - REAL FOOD …
From adorefoods.com
4.8/5 (12)Category SoupCuisine ThaiTotal Time 30 mins
- In a large saucepan heat vegetable oil over medium-high heat. Add sliced onion and cook for 2 minutes. Add red Thai Paste and cook, stirring from time to time for 2-3 minutes or until onion has softened.
- Add pumpkin squares and chicken stock and bring to boil. Reduce heat to medium and let simmer for 10 minutes.
- Stir in coconut milk, shrimp (prawn) and tomatoes. Simmer for 3 minutes or until shrimp changed color to pink and the pumpkin squares are just cooked, still a bit crunchy.
- Saddle into bowls, garnish with thinly sliced snow peas, fresh cilantro and serve with lime wedges.
SPICY THAI-STYLE PRAWN SOUP | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 4Total Time 55 mins
THAI SHRIMP NOODLE SOUP - GASTROSENSES
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5/5 (5)Category SoupCuisine AsianTotal Time 30 mins
SPICY PUMPKIN AND SHRIMP SOUP - LACTAID®
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Servings 4Calories 258 per servingTotal Time 35 mins
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THAI PUMPKIN AND SHRIMP COCONUT SOUP - DAILY COOKING QUEST
From dailycookingquest.com
Ratings 1Servings 4Cuisine ThaiCategory Soup
- Add coconut milk and return the soup to a simmer, don't let it boil. Add palm sugar and fish sauce, adjust to suit your preference.
WHAT TO SERVE WITH PUMPKIN SOUP? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-10-25Total Time 20 mins
- Apple Fritters. These cakes are the perfect way to give your taste buds a sweet and salty treat that will leave them wanting more and more. Apple cakes are made by taking some apples and putting them in flour, sugar, and cinnamon.
- Pumpkin Muffins. Pumpkin muffins are another perfect treat for autumn’s chilly weather. Not only are they tasty, but they’re also pretty simple to make.
- Bruschetta. Bruschetta is a simple and delicious appetizer made by topping some bread with ingredients like garlic and basil and then broiling it in the oven for several minutes before serving.
- Cheesy Zucchini Bread. Another yummy side dish is cheesy zucchini bread. This is made by putting a mixture of flour, vegetable oil, sugar, eggs, and cheese into a pan with grated zucchini.
- Bacon-Wrapped Asparagus. If you want to serve some veggies for dinner, one good option is bacon-wrapped asparagus. All you have to do is wrap some fresh asparagus in bacon before securing it with a toothpick, then bake it in the oven.
- Stuffed Mushrooms. Stuffed mushrooms are another delicious dish that goes perfectly alongside pumpkin soup. They’re made by taking some mushroom caps and stuffing them with things like bread, garlic, cheese, and bacon before baking them in the oven.
- Quick Garlic Knots. If you’re looking for something that’s a little more filling, then consider making some quick garlic knots. These are made by getting tubes of premade pizza dough, dipping them in melted butter, and adding garlic salt before baking them in the oven.
- Easy Apple Salad. Last but not least is an easy apple salad that works great as a side dish option. You’ll need things like green apples, carrots, lemon juice, and mayonnaise to make this side dish.
PUMPKIN BISQUE WITH SPICY SHRIMP RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 30 minsServings 6
- Peel and devein the shrimp, reserving the shells. Set the shrimp aside and heat one tablespoon of the olive oil in a large saucepan over moderately high heat. Add the shrimp shells and sauté, stirring frequently, until the shells turn orange, about four minutes. Add the wine and cook until reduced by half, about five minutes. Add the vegetable broth and bay leaves, bring to a boil and reduce heat to low and simmer for 30 minutes. Strain the stock through a fine mesh sieve and return to the saucepan.
- Heat the remaining tablespoon of the olive oil in a large sauté pan over moderately high heat. Season the peeled and deveined shrimp with one tablespoon of the Cajun spice blend, then add it to the pan, sautéing for two minutes. Flip the shrimp and sauté for one more minute. Remove shrimp from the pan, cut each into four pieces, and set aside.
- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the leeks and sauté for 5 minutes. Add the remaining Cajun spice blend, cinnamon and nutmeg and cook for 3 minutes. Add the pumpkin puree and shrimp stock and broth mixture, stir to incorporate, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return mixture to saucepan. Divide the shrimp pieces between six bowls and pour hot soup over the top.
PUMPKIN, PRAWN AND COCONUT MILK SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- To make the curry paste, put all the ingredients in a small food processor or spice grinder and blend until smooth.
- Peel the prawns, reserving the shells. Cut a slit down the back of the prawns and remove the vein.
- Heat a wok over high heat, add the oil and swirl to coat. Cook the onion, garlic and carrot for 4–5 minutes, or until lightly coloured. Add the prawn shells and cook for 2–3 minutes, or until they turn orange. Add the tomato paste and 1 litre (35 fl oz/ 4 cups) of water, bring to the boil, then reduce the heat and simmer gently for 20 minutes. don't boil the liquid, otherwise the prawn shells will make it bitter. Strain, reserving the liquid.
- Heat a clean wok over high heat, add the paste and cook for 1–2 minutes, or until aromatic. Stir in the coconut cream and cook for 2 minutes. Add the reserved stock, pumpkin and coconut milk and cook for 5 minutes, or until the pumpkin is tender. Add the prawns and cook for 2 minutes, or until cooked. Stir in the fish sauce, palm sugar and basil and serve.
PUMPKIN AND SHRIMP SOUP | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (3)Calories 222 per servingTotal Time 30 mins
- In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.
- Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.
- In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired, top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer. Makes 4 servings.
5 SAVORY SPICES AND HERBS TO PAIR WITH PUMPKIN - PASTE
From pastemagazine.com
Author Sam StephensPublished 2016-10-18Estimated Reading Time 3 mins
- Cayenne. Your eyebrows might go up at that, because this isn’t a solo spice with pumpkin. The kinds of spicy flavors found in cayenne are added to recipes as a way to deepen the flavor of a dish, heating it up and adding a delicious component to whatever you choose.
- Turmeric. All right, this isn’t your fun-time spice. It’s bitter, it’s bright orange and it means business. It’s a base spice for curry blends and can tie a more complex spice blend together, if you’re looking to experiment.
- Rosemary (or thyme) Fresh rosemary should be in everyone’s garden. It grows like a weed and looks like giant bush of pine needles. The smell alone makes everything feel bright and invigorating.
- Cumin. Cumin is like a flavor cousin to cinnamon, nutmeg and ginger, which means that it’s also absolutely delicious with pumpkin. Featured in most savory pumpkin recipes, it’s exactly what you want when you want that “pumpkin spice” to translate to a savory profile, like a warming, robustly seasoned pumpkin chili.
- Basil. Basil is an extremely versatile herb in the mint family. Generally, it’s sweet and savory in one bite, providing a fresh tone to delicate flavors.
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- Lemon Chicken White Bean Soup. One serving of this yummy soup has 6 grams of fiber. Image Credit: Salt and Lavender. 286 calories 22 grams of protein
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- Beef and Vegetable Soup. Make the most of leftover pot roast or shredded beef by whipping up this soup. Image Credit: Savoring Today. 383 calories
- Breakfast Soup. Cozy up with a warm bowl of soup for breakfast during the winter months. Image Credit: LIVESTRONG.com. 325 calories 16 grams of protein
- Creamy Dairy-Free Pot Pie Soup. This creamy soup comes together in just 35 minutes. Image Credit: Sherry Castellano/LIVESTRONG.com. 427 calories
- Mexican-Inspired Turkey Soup. Customize this soup with your favorite taco toppings like avocado, shredded cheese or scallions. Image Credit: Africa Studio/adobe stock.
- Nutty Lentil Soup. Lentils are a great source of protein, iron and magnesium. Image Credit: LIVESTRONG.com. 380 calories 16 grams of protein
THE BEST SPICY PUMPKIN SOUP RECIPE - CHALKING UP SUCCESS!
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5/5 (2)Total Time 1 hrCategory All NaturalCalories 308 per serving
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