Hot or cold soup with curry.
Whisk broth, pumpkin and curry powder in a saucepan over medium-high heat until smooth. Bring to a simmer and cook for 3 minutes, stirring occasionally. Add 1 can coconut milk, reserving 3 tablespoons, and cook until hot. about 3 minutes. Add salt to taste. Refrigerate for 2 hours. Pour into 24 shot glasses and top with reserved coconut milk and a fresh cilantro leaf.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 36 | ||
Calories from Fat: 30 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 48mg | 2 % | |
Potassium 94.1mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
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: 36
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