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Pumpkin Soup with Coconut and Ginger

Pumpkin Soup with Coconut & Ginger

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Submitted by Scottie

Pumpkin Soup with Coconut and Ginger recipe

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

600 6E+2
MG MG PUMPKIN
flesh *
1 1
LARGE LARGE ONIONS
chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML GINGER
chopped
400 4E+2
ML ML COCONUT CREAM *
300 3E+2
ML ML WATER *
2 2
EACH EACH CHICKEN BROTH
cubes *
1 5
TEASPOON ML HOT CHILI PEPPERS
chillies
1 15
TABLESPOON ML LEMON JUICE
2 3E+1
TABLESPOONS ML CORIANDER
chopped
1 15
TABLESPOON ML TOMATO PASTE
1 1
PINCH PINCH SUGAR *
1 1
X X BLACK PEPPER
freshly ground, to taste *

Directions

Sauté pumpkin and onion lightly in vegetable oil.

Add water, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins.

Purée soup in blender.

Return to heat, add coconut cream, lemon juice, paste and sugar.

Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt.

Garnish with coriander. Serve hot or cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 12622 8% from fat
 % Daily Value *
Total Fat 111g 171%
Saturated Fat 55g 275%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 2016mg 84%
Total Carbohydrate 994g 994%
Dietary Fiber 1068g 4271%
Sugars g
Protein 816g
Vitamin A 5001% Vitamin C 2584%
Calcium 959% Iron 2843%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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