An Asian twist on the traditional pumpkin soup - fast and easy.
1. Fry the onion, ginger and garlic in the olive oil until softened.
2. Add the pumpkin, cover and sweat on a meduim heat for about 10 minutes, stirring occasionally.
3. Add the stock and coconut milk and cook until soft - add more water if required.
4. Add black pepper, blend until smooth and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 4 | ||
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Calories: 95 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.3mg | 0 % | |
Potassium 941.1mg | 25 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 20.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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