Boil pumpkin 10 min until soft.
Add corn and chilli. Boil for another 5 minutes.
Drain the vegetables and return them to the pan.
.Add the cream cheese and then puree.
Season to taste with salt and pepper and add chopped coriander leaves, if using. Mix well.
Serve with finely shredded red cabbage, sprinkled with a little soy sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (64%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 27.5mg||8 %|
|Sodium 152.9mg||5 %|
|Potassium 172mg||5 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 9.2g|
|Protein 3.2g||5 %|
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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: 129
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