It's the coconut milk that makes this recipe different.
1.] Melt butter in a large saucepan over medium high heat. Add onion and garlic. Cook for 3-5 mins or until tender. Stir in curry powder, salt, corriander and crushed red pepper. Cook for 1 min. Add water and broth. Bring to a boil. Reduce heat to low, cook, stirring occasionally for 15- 20 mins to develop flavors. Stir in pumpkin and coconut milk. Cook for 5 mins or until heated through.
Note:This is a thin soup. For thicker soup add more Squash/Pumpkin to thicken to your liking. Good with hotter peppers too. [For those who like heat.] Could add meat.
2 Cups = 1 Serving WW Points Plus = 4 pts per serving
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 154 | ||
Calories from Fat: 149 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 18.3mg | 6 % | |
Sodium 55.4mg | 2 % | |
Potassium 115.7mg | 3 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.9g | ||
Protein 1.1g | 2 % | |
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: 154
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