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Melisa Grant: "Great! Creamy with a very smooth texture and the…" Read More
16Ingredients
85Minutes
310Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 cups pumpkin (skin and seeds removed)
- 3 Tbsp. coconut oil
- 3 onions (medium sized, coarsely chopped)
- 4 cloves garlic (peeled and smashed roughly with the back of your knife)
- 2 tsp. spice (tandoori)
- 1 tsp. curry spices
- 2 tsp. ginger (grated)
- 1 can coconut milk (light or full fat)
- 4 cups vegetable broth
- 1 Tbsp. honey (use maple syrup if keeping it vegan)
- 1 pinch cayenne
- 3 sprigs thyme leaves (omit the stem)
- 1/4 cup almond milk (unsweetened)
- salt
- pepper
- 1/2 cup coconut flakes (fresh, toasted)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol |
Sodium670mg28% |
Potassium780mg22% |
Protein4g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber5g20% |
Sugars10g |
Vitamin A220% |
Vitamin C35% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Melisa Grant 3 years ago
Great! Creamy with a very smooth texture and the spices used made the soup very tasty! Omitted the almond milk and used 1/4 cup of water instead. Consumed the soup alongside a green salad, but it’s perfect as an appetizer.