Directions:
- Heat 2 tbsp oil in a pot over medium fire. Fry garlic, shallots, chilli & lemongrass for 1 min or untill frangrant.
- Add tomato & stock; bring to boil. Add pumpkin, then lower fire & simmer untill it becomes soft.
- Remove from stove & transfer pumpkin mixture into large mixing bowl. Use a hand blender to blend pumpkin mixture untill smooth.
- Return mixture to pot & heat over low fire. Season soup with fish sauce, salt & sugar. Stir in coconut milk (optional) & remove from stove.
- Place remaining oil in a pan & fry curry leaves untill crispy & fragrant. Garnish soup with fried curry leaves & sprinkle with black pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.31 Kcal (2580 kJ) | ||
| Calories from fat | 432.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.03g | 74% | |
|---|---|---|---|
| Cholesterol | 150mg | 50% | |
| Sodium | 828.8mg | 35% | |
| Potassium | 743.15mg | 16% | |
| Total Carbs | 14.07g | 5% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 32.8g | 66% | |
| Vitamin C | 37.5mg | 63% | |
| Iron | 3.1mg | 17% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 189.53 Kcal (794 kJ) | ||
| Calories from fat | 132.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.77g | 74% | |
|---|---|---|---|
| Cholesterol | 46.13mg | 50% | |
| Sodium | 254.87mg | 35% | |
| Potassium | 228.53mg | 16% | |
| Total Carbs | 4.33g | 5% | |
| Sugars | 2.05g | 27% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 10.09g | 66% | |
| Vitamin C | 11.5mg | 63% | |
| Iron | 1mg | 17% | |
| Calcium | 17mg | 6% | |
* 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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