Directions:
- Slowly saute onion and garlic in oil until transparent, about 5 minutes.
- Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
- Bring to boil, and then lower heat to simmer.
- Cook 20 to 30 minutes.
- Taste for seasoning.
- Add half-and-half and simmer another 10 minutes.
- Remove from heat and cool.
- Blend in batches in blender.
- Strain through a fine strainer.
- Reheat gently, and serve with toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.02 Kcal (1105 kJ) | ||
| Calories from fat | 152.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.97g | 26% | |
|---|---|---|---|
| Cholesterol | 51.97mg | 17% | |
| Sodium | 394.13mg | 16% | |
| Potassium | 455.22mg | 10% | |
| Total Carbs | 18.53g | 6% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.1mg | 0% | |
| Calcium | 148.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 51.99 Kcal (218 kJ) | ||
| Calories from fat | 30.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 26% | |
|---|---|---|---|
| Cholesterol | 10.23mg | 17% | |
| Sodium | 77.61mg | 16% | |
| Potassium | 89.64mg | 10% | |
| Total Carbs | 3.65g | 6% | |
| Sugars | 1.18g | 24% | |
| Dietary Fiber | 0.12g | 3% | |
| Protein | 2.2g | 22% | |
| Vitamin C | 0.9mg | 8% | |
| Calcium | 29.3mg | 15% | |
* 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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