Directions:
- Heat non-stick fry pan, add oil.
- Add onion and garlic and saute until onion softens (about 5 minutes).
- Add stock, sweet potato, pumpkin, curry, cilantro, honey and ginger.
- Simmer, covered, until potatoes are tender, about 40 minutes.
- Combine in food processor or blender until smooth.
- You can store in fridge for up to 4 days.
- To serve, heat up soup while stirring in milk. Use only enough milk to reach your desired consistency.
- Garnsh with Cilantro if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.46 Kcal (1878 kJ) | ||
| Calories from fat | 29.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 5% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 3% | |
| Sodium | 15534.6mg | 647% | |
| Potassium | 395.38mg | 8% | |
| Total Carbs | 85.19g | 28% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 96.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 172.49 Kcal (722 kJ) | ||
| Calories from fat | 11.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 5% | |
|---|---|---|---|
| Cholesterol | 2.95mg | 3% | |
| Sodium | 5975.01mg | 647% | |
| Potassium | 152.07mg | 8% | |
| Total Carbs | 32.77g | 28% | |
| Sugars | 1.75g | 18% | |
| Dietary Fiber | 0.82g | 8% | |
| Protein | 1.33g | 7% | |
| Vitamin C | 2.9mg | 13% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 6% | |
| Calcium | 37.3mg | 10% | |
* 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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