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Roast pumpkin soup with Thai flavours and young coconut
GOODFOOD17Ingredients
85Minutes
200Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1/2 pumpkin (large Kent, 2.5kg, cut in half, deseeded)
- 3 red onions (peeled and cut into large chunks)
- extra-virgin olive oil
- salt (flakes)
- 40 mL virgin coconut oil (if solid, use 1 tbsp, heaped)
- 4 cloves garlic (finely sliced)
- 3 chillies (bullet, finely sliced)
- 3 Tbsp. tom yum paste (high quality)
- 2 Tbsp. fish sauce
- 1 liter coconut water
- 600 mL water
- 1 1/2 Tbsp. palm sugar (grated)
- 1 lime (juiced)
- coconut (young, flesh removed, optional)
- 1/2 bunch coriander (picked)
- 150 mL coconut cream
- prawn (floss for garnish, optional - see tips at bottom of method)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium500mg21% |
| Potassium870mg25% |
| Protein4g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A190% |
| Vitamin C40% |
| Calcium8% |
| Iron10% |
* 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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