Directions:
- First chop tomatos and arrange in two soup plates or bowls.
- Whisk together egg yolks and cream cheese until smooth and homogenous.
- In a medium pot on medium heat slowly heat baked pumpkin and chicken broth.
- Stir in egg yolk and cream cheese mixture just before pumpkin/broth mixture begins to boil, whisking continuedly.
- Add drained chickpeas and shredded chicken.
- Stir until mixture boils.
- Remove from heat, add salt and curry powder to taste.
- Spoon over chopped tomato into the bowls.
- Garnish with chopped parsley, serve and.
- Enjoy!
- We had this for 2-person-dinner without leftovers - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.19 Kcal (692 kJ) | ||
| Calories from fat | 87.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Cholesterol | 117.38mg | 39% | |
| Sodium | 264.26mg | 11% | |
| Potassium | 431.96mg | 9% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 11.4g | 23% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 1.5mg | 8% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 78.78 Kcal (330 kJ) | ||
| Calories from fat | 41.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 15% | |
|---|---|---|---|
| Cholesterol | 55.97mg | 39% | |
| Sodium | 126.02mg | 11% | |
| Potassium | 206mg | 9% | |
| Total Carbs | 4.11g | 3% | |
| Sugars | 2.06g | 17% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 5.44g | 23% | |
| Vitamin C | 7.7mg | 27% | |
| Iron | 0.7mg | 8% | |
| Calcium | 43.1mg | 9% | |
* 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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