Coconut-Pumpkin Soup
Ingredients
- 1 teaspoon black mustard seeds ⓘ
- 2 sprigs of curry leaves ⓘ
- olive oil
- 1 small onion, chopped finely ⓘ
- 1 teaspoon garlic, chopped finely ⓘ
- 1 tablespoon ginger, chopped finely ⓘ
- 1/2 tablespoon turmeric powder ⓘ
- 1/2 teaspoon cayenne ⓘ
- 1 1/2 cups pumpkin, mashed
- 1 can low-fat coconut milk ⓘ
- salt and pepper to taste ⓘ
- fresh coriander leaves for garnishing ⓘ
Instructions
- Heat up about a tablespoon of oil. Put in the mustard seeds and curry leaves and wait until the seeds to to crackle.
- Then add the onion, garlic and ginger. Saute until the onions caramelise slightly. Then add the turmeric and cayenne pepper powders and continue to cook for another minute or two.
- Add the pumpkin and cook on a gentle heat for about five minutes. Now add the coconut milk and stir gently until the pumpkin is well combined with it. Simmer gently for about ten minutes.
- Add seasonings and taste. Adjust accordingly. Serve garnished with some fresh coriander leaves along with crackers or toasted whole wheat bread.
Nutrition & Diet Analysis (per serving)
543
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).