Duck and Pumpkin Soup Recipe

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Duck and Pumpkin Soup
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  1. Remove skin from duck, and cut meat into thin strips.
  2. Peel Pumpkin and cut into 2cm cubes.
  3. Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened.
  4. Add curry paste and stir over heat for 1 minute.
  5. Add water, sugar, fish sauce, and lime leaves.
  6. Bring to the boil, reduce heat to low and simmer for 5 minutes.
  7. Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked.
  8. Add basil and coconut milk, warm through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 285.46 Kcal (1195 kJ)
Calories from fat 118.77 Kcal
% Daily Value*
Total Fat 13.2g 20%
Cholesterol 0.39mg 0%
Sodium 1467.92mg 61%
Potassium 1388.54mg 30%
Total Carbs 40.6g 14%
Sugars 21.87g 87%
Dietary Fiber 7.44g 30%
Protein 8.21g 16%
Vitamin C 49.1mg 82%
Iron 3.8mg 21%
Calcium 104.3mg 10%
Amount Per 100 g
Calories 58.75 Kcal (246 kJ)
Calories from fat 24.44 Kcal
% Daily Value*
Total Fat 2.72g 20%
Cholesterol 0.08mg 0%
Sodium 302.09mg 61%
Potassium 285.75mg 30%
Total Carbs 8.36g 14%
Sugars 4.5g 87%
Dietary Fiber 1.53g 30%
Protein 1.69g 16%
Vitamin C 10.1mg 82%
Iron 0.8mg 21%
Calcium 21.5mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 8

Good Points

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

Bad Points

  • High in Sodium

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