Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
295
Calories
32g
Protein
17g
Fat
3g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 pounds pumpkin, peeled, seeded and cubed
- 2-3 cloves garlic, coarsely chopped
- 1 liter chicken stock
- 1/2 cup Thai basil
- 2 tablespoons cooking oil
- salt and pepper to taste
- =
Directions
1
In a wok, heat oil and sauté garlic until medium brown. Next, pour in chicken stock and pumpkin. When the mixture boils, lower the heat and let it simmer for 20 minutes or until the pumpkin is soft. Add salt and pepper to taste. Garnish with chopped basil leaves before serving. Serves 4.
Recipe sourced from
fandom