Butternut Pumpkin Soup With Ginger and Coconut Recipe

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Butternut Pumpkin Soup With Ginger and Coconut
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Ingredients:

Directions:

  1. Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
  2. Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
  3. Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
  4. Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
  5. Simmer another five minutes.
  6. Season to taste with salt and pepper.
  7. Serve with lots of fresh, crusty bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.17 Kcal (867 kJ)
Calories from fat 112.82 Kcal
% Daily Value*
Total Fat 12.54g 19%
Sodium 138.15mg 6%
Potassium 566.32mg 12%
Total Carbs 23.38g 8%
Sugars 7.47g 30%
Dietary Fiber 6.2g 25%
Protein 2.88g 6%
Vitamin C 19mg 32%
Iron 119.6mg 664%
Calcium 63.4mg 6%
Amount Per 100 g
Calories 61.13 Kcal (256 kJ)
Calories from fat 33.29 Kcal
% Daily Value*
Total Fat 3.7g 19%
Sodium 40.76mg 6%
Potassium 167.1mg 12%
Total Carbs 6.9g 8%
Sugars 2.21g 30%
Dietary Fiber 1.83g 25%
Protein 0.85g 6%
Vitamin C 5.6mg 32%
Iron 35.3mg 664%
Calcium 18.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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