Directions:
- Garnish:
- Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
- To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
- Marinated Portobello Mushrooms:
- Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.01 Kcal (1365 kJ) | ||
| Calories from fat | 204.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.69g | 35% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 1% | |
| Sodium | 876.49mg | 37% | |
| Potassium | 629.38mg | 13% | |
| Total Carbs | 28.88g | 10% | |
| Sugars | 23.82g | 95% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 106.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 129.96 Kcal (544 kJ) | ||
| Calories from fat | 81.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 35% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 1% | |
| Sodium | 349.42mg | 37% | |
| Potassium | 250.9mg | 13% | |
| Total Carbs | 11.51g | 10% | |
| Sugars | 9.49g | 95% | |
| Dietary Fiber | 1.39g | 14% | |
| Protein | 1.77g | 9% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 0.5mg | 7% | |
| Calcium | 42.5mg | 11% | |
* 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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