Try this Thai Pumpkin Soup recipe, or contribute your own.
Suggest a better descriptionBlend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
Marinated Portobello Mushrooms:
* 1 tablespoon shoyu (Japanese soy sauce)
* 1 tablespoon olive oil
* 1 tablespoon water
* 1/2 teaspoon minced ginger
* 1 portobello mushroom, gills removed, cut into small dice
Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 222 | ||
Calories from Fat: 149 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 200.9mg | 7 % | |
Potassium 897.5mg | 24 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 12.7g | ||
Protein 4.1g | 6 % | |
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: 222
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