Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | 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
- 2 tablespoons oil
- 1 onion, chopped,
- 1 clove garlic, crashed
- 1 tablespoon mild carry paste 425g (15 oz) can pumpkin,
- drained 600 ml (1 pint)
- chicken stock salt and pepper to taste
- 4 tablespoons natural yogurt, coriander sprigs to garnish
Directions
Heat the oil in a large pan. Add the onion and garlic, and cook until soft.
Add the curry paste and cook for a few seconds, stirring.
Add the pumpkin and chicken stock. Stir well, season and simmer for 15-20 minutes.
Transfer the soup to a food processor or blender and puree until smooth.
Return to the pan, check the seasoning and reheat.
Transfer to individual soup plates, swirl in the yogurt and garnish with coriander.
Category:Egyptian Recipes
Category:Egyptian Soups