Ingredients

  • 1 kilogram pumpkin (any variety will do, I used Kent pumpkin for the soup pictured)
  • 500 milliliters chicken broth (or stock - substitute vegetable stock for a vegan/vegetarian soup)
  • 250 milliliters coconut milk
  • 60 grams fresh ginger (about 3-4 thumb sized pieces)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons extra virgin olive oil (for roasting the pumpkin - can also use coconut oil)
  • salt
  • pepper
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NutritionView more

310Calories
Sodium10%DV250mg
Fat37%DV24g
Protein14%DV7g
Carbs9%DV27g
Fiber20%DV5g

PER SERVING *

Calories310Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat14g70%
Trans Fat
Cholesterol
Sodium250mg10%
Potassium1230mg35%
Protein7g14%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* 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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