Recipe Details
Ingredients
-
¼cupcoconut oil
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1cupchopped onions
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1clovegarlic, minced
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3cupsvegetable broth
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1teaspooncurry powder
-
½teaspoonsalt
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¼teaspoonground coriander
-
¼teaspooncrushed red pepper flakes
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1(15 ounce) can100% pure pumpkin
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1cuplight coconut milk
Cooking Directions
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Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
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Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories171 | |
| % Daily Value * | |
| Total Fat 14g |
17% |
| Saturated Fat 11g |
53% |
| Sodium 601mg |
26% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 3g |
11% |
| Total Sugars 5g |
|
| Protein 2g |
4% |
| Vitamin C 5mg |
6% |
| Calcium 38mg |
3% |
| Iron 1mg |
7% |
| Potassium 197mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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