Directions:
- Peel and chop shallots.
- Melt butter in a pan and cook the shallots to soften.
- Peel and dice the pumpkin and add to the shallots with the garlic and dried coriander. Allow to cook for a few minutes before adding the tomato puree and the stock, simmer until the pumpkin is soft.
- Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
- Return the soup to the pot and season as desired, to taste. Bring to boil.
- Stir in the cream.
- Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.7 Kcal (911 kJ) | ||
| Calories from fat | 119.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 20% | |
|---|---|---|---|
| Cholesterol | 24.88mg | 8% | |
| Sodium | 151.56mg | 6% | |
| Potassium | 469.62mg | 10% | |
| Total Carbs | 20.71g | 7% | |
| Sugars | 11.19g | 45% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1mg | 5% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 93.13 Kcal (390 kJ) | ||
| Calories from fat | 51.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 20% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 8% | |
| Sodium | 64.83mg | 6% | |
| Potassium | 200.89mg | 10% | |
| Total Carbs | 8.86g | 7% | |
| Sugars | 4.79g | 45% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 2.88g | 13% | |
| Vitamin C | 3.4mg | 13% | |
| Iron | 0.4mg | 5% | |
| Calcium | 36.3mg | 8% | |
* 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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