Directions:
- Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
- Add the pumpkin and the apple, mix, and then add the stock.
- Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
- I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
- Add the lemon juice and check the seasoning.
- Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
- For vegetarian use vegetable stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.52 Kcal (375 kJ) | ||
| Calories from fat | 27.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 4.01mg | 0% | |
| Potassium | 565.36mg | 12% | |
| Total Carbs | 16.43g | 5% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 1.9mg | 10% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 46.17 Kcal (193 kJ) | ||
| Calories from fat | 14.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 5% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 3% | |
| Sodium | 2.07mg | 0% | |
| Potassium | 291.6mg | 12% | |
| Total Carbs | 8.48g | 5% | |
| Sugars | 4.04g | 31% | |
| Dietary Fiber | 1.39g | 11% | |
| Protein | 0.96g | 4% | |
| Vitamin C | 8.4mg | 27% | |
| Iron | 1mg | 10% | |
| Calcium | 23.3mg | 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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