1. Heat the oil in a soup pan over medium heat. Add onion and cook on low, stirring for a few minutes.
2. Add then the pumpkin, salt, ginger and kurkuma and cook on low, stirring often for a few minutes.
3. Cover all the ingredients with water and bring to a boil, then reduce heat. Cover, and simmer for 1/2 hour.
4. Puree the soup in small batches in a blender, or use an immersion blender.
You can always add 3/4 cup of heavy cream or soya milk to your pumpkin soup and finish it with goat cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2304g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 80 (12%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 24.5mg||1 %|
|Potassium 7787.3mg||205 %|
|Total Carbohydrate 151.1g||44 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 139g|
|Protein 23.1g||33 %|
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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: 664
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