Cook onion and garlic in oil until soft.
Stir in curry paste and cook for 1 minute.
Add pumpkin, potatoes, coconut milk and stock.
Bring to boil and simmer for 15 minutes.
Puree in batches.
Serve with yoghurt and pepper.
There is no need to be exact with ingredients. I usually use butternut pumpkin, but any kind will do. Adjust the amount of curry paste to suit your own taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (606g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1890.2mg||65 %|
|Potassium 580.7mg||15 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 25.6g|
|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: 133
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