1. Fry the onion, ginger and garlic in the olive oil until softened.
2. Add the pumpkin, cover and sweat on a meduim heat for about 10 minutes, stirring occasionally.
3. Add the stock and coconut milk and cook until soft - add more water if required.
4. Add black pepper, blend until smooth and serve.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 9.3mg||0 %|
|Potassium 941.1mg||25 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 20.6g|
|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: 95
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