Try this Pumpkin soup with ginger and kurkuma recipe, or contribute your own.
Suggest a better description1. Heat the oil in a soup pan over medium heat. Add onion and cook on low, stirring for a few minutes.
2. Add then the pumpkin, salt, ginger and kurkuma and cook on low, stirring often for a few minutes.
3. Cover all the ingredients with water and bring to a boil, then reduce heat. Cover, and simmer for 1/2 hour.
4. Puree the soup in small batches in a blender, or use an immersion blender.
Tips:
You can always add 3/4 cup of heavy cream or soya milk to your pumpkin soup and finish it with goat cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2304g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 664 | ||
Calories from Fat: 80 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.5mg | 1 % | |
Potassium 7787.3mg | 205 % | |
Total Carbohydrate 151.1g | 44 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 139g | ||
Protein 23.1g | 33 % | |
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: 664
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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