Pacific Squash and Coconut Soup Recipe

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Pacific Squash and Coconut Soup
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Ingredients:

Directions:

  1. Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.03 Kcal (1030 kJ)
Calories from fat 92.27 Kcal
% Daily Value*
Total Fat 10.25g 16%
Sodium 138.34mg 6%
Potassium 104.26mg 2%
Total Carbs 36.97g 12%
Sugars 30.52g 122%
Dietary Fiber 1.69g 7%
Protein 1.75g 4%
Vitamin C 6.5mg 11%
Iron 0.1mg 0%
Calcium 16.5mg 2%
Amount Per 100 g
Calories 104.82 Kcal (439 kJ)
Calories from fat 39.31 Kcal
% Daily Value*
Total Fat 4.37g 16%
Sodium 58.94mg 6%
Potassium 44.42mg 2%
Total Carbs 15.75g 12%
Sugars 13g 122%
Dietary Fiber 0.72g 7%
Protein 0.75g 4%
Vitamin C 2.8mg 11%
Calcium 7mg 2%

* 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

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

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

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