Directions:
- Heat oil and sesame oil in a big cast iron pan.
- Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
- Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
- When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
- Season with salt and pepper to taste.
- Just before serving add a tbs or so of the chopped basil to each bowl of soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.79 Kcal (338 kJ) | ||
| Calories from fat | 74.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 13% | |
|---|---|---|---|
| Sodium | 2.08mg | 0% | |
| Potassium | 55.62mg | 1% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 499.46 Kcal (2091 kJ) | ||
| Calories from fat | 461.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.28g | 13% | |
|---|---|---|---|
| Sodium | 12.84mg | 0% | |
| Potassium | 343.86mg | 1% | |
| Total Carbs | 12.35g | 1% | |
| Sugars | 0.97g | 1% | |
| Dietary Fiber | 6.04g | 4% | |
| Protein | 2.98g | 1% | |
| Vitamin C | 8.9mg | 2% | |
| Iron | 5.2mg | 5% | |
| Calcium | 112.6mg | 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.
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