Try this Thai Pumpkin Soup recipe, or contribute your own.
Suggest a better description1.Add the oil, garlic, onions, ginger and coriander. Cook for 5-6 minutes or until golden.
2.Add the curry paste and cook for a further 1 minute.
3.Reduce the heat.
4.Add the remaining ingredients. Cook for 20-25 minutes or until the pumpkin is tender.
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Serving Size: 1 Serving (1839g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 589 | ||
Calories from Fat: 204 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 84.3mg | 3 % | |
Potassium 4004.9mg | 105 % | |
Total Carbohydrate 104.3g | 31 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 90g | ||
Protein 15.4g | 22 % | |
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: 589
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