Directions:
- Peel and chop onion.
- Remove the seeds of jalapeno pepper and cut into slices.
- Peel and chop pumpkin.
- Stew onion, jalapeno pepper and pumpkin in olive oil.
- Add potato, ginger and lemongrass.
- Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
- Remove lemongrass and mash the soup to puree.
- Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.51 Kcal (2539 kJ) | ||
| Calories from fat | 187.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.85g | 32% | |
|---|---|---|---|
| Sodium | 15516.09mg | 647% | |
| Potassium | 682.93mg | 15% | |
| Total Carbs | 89.12g | 30% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3mg | 17% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 185.59 Kcal (777 kJ) | ||
| Calories from fat | 57.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 32% | |
|---|---|---|---|
| Sodium | 4747.76mg | 647% | |
| Potassium | 208.97mg | 15% | |
| Total Carbs | 27.27g | 30% | |
| Sugars | 2.18g | 29% | |
| Dietary Fiber | 1.19g | 16% | |
| Protein | 0.99g | 6% | |
| Vitamin C | 5.1mg | 28% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 17% | |
| Calcium | 15.5mg | 5% | |
* 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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