Directions:
- In a large pot over medium heat, warm the vegetable oil. Add the shallots until almost tender, and then add the garlic.
- Remove from heat. Blend the shallots and garlic in a food processor or blender until smooth. Return to the pot.
- Add the broth and pumpkin. Stir well and raise the heat to medium-high.
- Simmer for 10 minutes, or until it begins to boil.
- In a small bowl, mix corn starch and enough water to make a thick paste. Add to the pot.
- Stir in curry powder, along with enough salt and pepper to flavor.
- Allow soup to boil until thick.
- Add coconut milk RIGHT before serving. Stir well.
- Serve warm. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.67 Kcal (790 kJ) | ||
| Calories from fat | 62.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 11% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 851.29mg | 35% | |
| Potassium | 427.9mg | 9% | |
| Total Carbs | 29.74g | 10% | |
| Sugars | 6.43g | 26% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 2.7mg | 15% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.14 Kcal (356 kJ) | ||
| Calories from fat | 28.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 11% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 1% | |
| Sodium | 384.16mg | 35% | |
| Potassium | 193.1mg | 9% | |
| Total Carbs | 13.42g | 10% | |
| Sugars | 2.9g | 26% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 2.16g | 10% | |
| Vitamin C | 3.1mg | 11% | |
| Iron | 1.2mg | 15% | |
| Calcium | 22.2mg | 5% | |
* 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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