Photo: Cala
Spiced pumpkin soup
8 ingredients
45 min + 55 min
Serves 10
openrecipes
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
Estimated Nutrition (whole recipe, rough)
716
Calories
33g
Protein
41g
Fat
60g
Carbs
Counts 8 of 9 ingredients — the other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| 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
- 4 tbsp olive oil
- 4 small leeks , trimmed, washed and roughly chopped
- 3 large potatoes , diced
- 3 garlic cloves , crushed
- 2 good-sized butternut squash , peeled, deseeded and cut into 4cm chunks
- 2 x 400ml cans coconut milk
- 3 lemongrass
- chilli shrimps (see recipe, below) or snipped chives, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes