Photo: Cala
Pumpkin, chilli and coconut soup
9 ingredients
30 min + 30 min
Serves 4-6
openrecipes
A warming winter soup; the kick of ginger and chilli is set off by soothing coconut milk.
Estimated Nutrition (whole recipe, rough)
504
Calories
9g
Protein
28g
Fat
61g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Scotch | not in our table | 0 |
| Breadfruit | 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 medium pumpkin
- 1 large white onion
- 2.5cm/1in piece of root ginger
- 2 garlic
- ½ Scotch bonnet chilli
- 4–5 sprigs thyme
- 400ml/14fl oz coconut milk
- sea salt and freshly ground black pepper
- or sweet potato chunks, to taste (optional) breadfruit
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes