Directions:
- Peel the pumpkin, remove the seeds and chop roughly.
- In a large pan heat oil and saute onions until golden.
- Stir in garlic, chilies and curry paste and cook for 1 minute.
- Add the chopped pumpkin and sweet potatoes; cook for 5 minutes more.
- Pour in stock and season.
- Bring to a boil, then cover and lower heat and simmer for 25 minutes.
- Process until smooth in a blender or food processor and return to a clean pan.
- Add the anise and reheat.
- Taste and adjust seasoning if necessary.
- Serve in heated bowls garnished with a spoonful of cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.3 Kcal (1408 kJ) | ||
| Calories from fat | 103.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 18% | |
|---|---|---|---|
| Sodium | 154.26mg | 6% | |
| Potassium | 1233.82mg | 26% | |
| Total Carbs | 56.16g | 19% | |
| Sugars | 13.45g | 54% | |
| Dietary Fiber | 12.27g | 49% | |
| Protein | 9.55g | 19% | |
| Vitamin C | 67.7mg | 113% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.9mg | 27% | |
| Calcium | 118.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 67.77 Kcal (284 kJ) | ||
| Calories from fat | 20.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 18% | |
|---|---|---|---|
| Sodium | 31.08mg | 6% | |
| Potassium | 248.62mg | 26% | |
| Total Carbs | 11.32g | 19% | |
| Sugars | 2.71g | 54% | |
| Dietary Fiber | 2.47g | 49% | |
| Protein | 1.92g | 19% | |
| Vitamin C | 13.6mg | 113% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1mg | 27% | |
| Calcium | 23.9mg | 12% | |
* 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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