Directions:
- Peel, remove seeds and cut the pumpkin into medium sized chunks.
- Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
- Simmer until vegetables are tender, then puree in a blender or food processor.
- Return vegetable puree to saucepan.
- Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
- Reheat to blend, but do not boil.
- Serve hot or chilled with whipped cream and chives to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.28 Kcal (1475 kJ) | ||
| Calories from fat | 111.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 37.8mg | 13% | |
| Sodium | 437.58mg | 18% | |
| Potassium | 1545.83mg | 33% | |
| Total Carbs | 52.92g | 18% | |
| Sugars | 15.04g | 60% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 14.56g | 29% | |
| Vitamin C | 75.9mg | 127% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 3mg | 17% | |
| Calcium | 247.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 48.39 Kcal (203 kJ) | ||
| Calories from fat | 15.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 19% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 13% | |
| Sodium | 60.1mg | 18% | |
| Potassium | 212.32mg | 33% | |
| Total Carbs | 7.27g | 18% | |
| Sugars | 2.07g | 60% | |
| Dietary Fiber | 1.02g | 30% | |
| Protein | 2g | 29% | |
| Vitamin C | 10.4mg | 127% | |
| Vitamin A | 0.3mg | 83% | |
| Iron | 0.4mg | 17% | |
| Calcium | 34.1mg | 25% | |
* 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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