Saute pumpkin and onion lightly in vegetable oil. Add water, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins. Puree 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4|
|Calories from Fat: 351 (80%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 3.6mg||1 %|
|Sodium 277.1mg||10 %|
|Potassium 668.8mg||18 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 17.7g|
|Protein 7.6g||11 %|
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: 439
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