Directions:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.46 Kcal (1794 kJ) | ||
| Calories from fat | 262.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.16g | 45% | |
|---|---|---|---|
| Cholesterol | 11.47mg | 4% | |
| Sodium | 213.23mg | 9% | |
| Potassium | 1218.04mg | 26% | |
| Total Carbs | 39.91g | 13% | |
| Sugars | 18.67g | 75% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 54.6mg | 91% | |
| Iron | 4.4mg | 24% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 90.14 Kcal (377 kJ) | ||
| Calories from fat | 55.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 45% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 4% | |
| Sodium | 44.86mg | 9% | |
| Potassium | 256.26mg | 26% | |
| Total Carbs | 8.4g | 13% | |
| Sugars | 3.93g | 75% | |
| Dietary Fiber | 1.42g | 27% | |
| Protein | 2.24g | 21% | |
| Vitamin C | 11.5mg | 91% | |
| Iron | 0.9mg | 24% | |
| Calcium | 18.9mg | 9% | |
* 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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