Directions:
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.37 Kcal (1107 kJ) | ||
| Calories from fat | 190.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.2g | 33% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 834.62mg | 35% | |
| Potassium | 345.82mg | 7% | |
| Total Carbs | 18.76g | 6% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.98 Kcal (540 kJ) | ||
| Calories from fat | 93.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 33% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 407.21mg | 35% | |
| Potassium | 168.72mg | 7% | |
| Total Carbs | 9.15g | 6% | |
| Sugars | 2.32g | 19% | |
| Dietary Fiber | 1.31g | 11% | |
| Protein | 1.76g | 7% | |
| Vitamin C | 3mg | 10% | |
| Iron | 1mg | 12% | |
| Calcium | 16.1mg | 3% | |
* 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.
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