Duck and Pumpkin Soup Recipe

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Ingredients:

Serving

2 (300 g) duck breasts
500 g pumpkin
2 tsp vegetable oil
4 shallots
1 tbsp red curry paste
1 liter water
1 tbsp sugar
1/4 cup fish sauce
4 kaffir lime leaves
12 cherry tomatoes
1/2 cup basil leaves
140 ml light coconut milk

Directions:

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

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Nutrition Facts

Per Serving Per 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.

Tastes

salty
savory
bitter
sweet

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