Very Spicy Pumpkin Butternut Coconut Curry Soup Recipe

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Very Spicy Pumpkin Butternut Coconut Curry Soup
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Ingredients:

Directions:

  1. In small fry pan, use a little cooking spray (PAM) to cook onion, garlic,lime juice (I used juice of 1/2 fresh lime) till soft.
  2. In sauce pan mix butternut squash soup, chicken broth and pumkin (libby's low sodium and coconut milk.
  3. When tender, add ingrediants from fry pan to sauce pan.
  4. Cook covered over low heat for 15 minutes.
  5. Allow to cook slightly (just enough to not burn yourself) and puree in sections. Bring entire purreed mixture back to desired temperature. Salt if desired and ENJOY with Whole Grain Bread and Butter (if you must).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 277.48 Kcal (1162 kJ)
Calories from fat 164.47 Kcal
% Daily Value*
Total Fat 18.27g 28%
Sodium 289.16mg 12%
Potassium 476.38mg 10%
Total Carbs 16.71g 6%
Sugars 4.16g 17%
Dietary Fiber 2.45g 10%
Protein 2.29g 5%
Vitamin C 11.9mg 20%
Iron 2.2mg 12%
Calcium 34.2mg 3%
Amount Per 100 g
Calories 103.57 Kcal (434 kJ)
Calories from fat 61.39 Kcal
% Daily Value*
Total Fat 6.82g 28%
Sodium 107.93mg 12%
Potassium 177.81mg 10%
Total Carbs 6.24g 6%
Sugars 1.55g 17%
Dietary Fiber 0.92g 10%
Protein 0.85g 5%
Vitamin C 4.4mg 20%
Iron 0.8mg 12%
Calcium 12.8mg 3%

* 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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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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