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Ingredients
- 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
- 2 tablespoons red curry paste
- 270ml can coconut cream
- 1/4 cup roughly chopped fresh coriander leaves
Directions
- Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
- Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
- Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 123 | 38% |
| Total Fat 14.7g | 18% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 232mg | 7% |
| Total Carbs 49.23g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 44.49g | 30% |
| Protein 1.96g | 3% |
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