Roasted Pumpkin Soup With Toasted Coconut Recipe

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Roasted Pumpkin Soup With Toasted Coconut

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Ingredients:

Serving

2 lbs pumpkin or 2 lbs butternut squash, peeled, chopped
4 cups chicken stock
1 tsp curry
1 cup coconut milk
1 dash olive oil
salt and pepper
toasted coconut , shavings

Directions:

Preheat oven to 350. Place pumpkin on a cookie sheet; drizzle lightly with olive oil. Roast for 40 minutes.
Place a large sauce pan over medium heat; add pumpkin, stock and curry powder. Cook for a few minutes.
Place pumpkin mixture in a blender; blend until smooth.
Return mixture to saucepan. Mix in coconut milk; heat for a few minutes until hot. Add salt and pepper to taste.
Ladle into bowls and sprinkle with shaved coconut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.53 Kcal (1195 kJ)
Calories from fat	152.39 Kcal
		% Daily Value*
Total Fat	16.93g	26%
Cholesterol	7.2mg	2%
Sodium	354.73mg	15%
Potassium	1188.47mg	25%
Total Carbs	29.36g	10%
Sugars	13.42g	54%
Dietary Fiber	3.63g	15%
Protein	10.73g	21%
Vitamin C	22.3mg	37%
Iron	3.6mg	20%
Calcium	66.8mg	7%

Amount Per 100 g
Calories	54.15 Kcal (227 kJ)
Calories from fat	28.9 Kcal
		% Daily Value*
Total Fat	3.21g	26%
Cholesterol	1.37mg	2%
Sodium	67.27mg	15%
Potassium	225.38mg	25%
Total Carbs	5.57g	10%
Sugars	2.54g	54%
Dietary Fiber	0.69g	15%
Protein	2.04g	21%
Vitamin C	4.2mg	37%
Iron	0.7mg	20%
Calcium	12.7mg	7%

* 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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