:max_bytes(150000):strip_icc()/ar_placeholder-6681e9afa32045a78d8f2632de8b28b7.jpg)
This canned pumpkin soup is super easy and very yummy.
Ingredients
- 2 (28 ounce) cans canned unseasoned pumpkin puree
- 4 cups vegetable broth
- 1 (14 ounce) can coconut milk
- 1 teaspoon red curry paste
Directions
Step 1
Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat10g | 48% |
| Sodium721mg | 31% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber7g | 24% |
| Total Sugars8g | |
| Protein4g | |
| Vitamin C9mg | 44% |
| Calcium70mg | 5% |
| Iron5mg | 25% |
| Potassium512mg | 11% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/2CurriedPattyPanSquashSoup-2000-17e90ab818b347d9990c8b44de36ec93.jpg)
:max_bytes(150000):strip_icc()/8804211-39ec97b6ccd047fdb3e3299695a96422.jpg)
:max_bytes(150000):strip_icc()/image-534-c01ac5c0f68341b3a8bc0444f31b6e7b.jpg)
:max_bytes(150000):strip_icc()/7903740-f526a2cae21545559a0645c0d823331c.jpg)
:max_bytes(150000):strip_icc()/9081148-e0bb472f223f464f8d54947813ba9ecc.jpg)
Leave feedback about this