250 gms Yellow pumpkin - (with skin and deseeded )
1 nos Onion - large
8 nos Garlic cloves - (with skin)
2 cups Coconut cream -
-1 nos Green Chilies -
as required Salt
2 nos Olive oil - table spoon
Directions : Cold Pumpkin Soup #Glen Recipe
STEP 1.Cut the pumpkin into cubes with skin on.
Cube the onion. Rub the oil and salt on the pumpkin cubes, onion, garlic cloves With skin. Place all the Contents on a baking dish, Heat the Oven at 250 degrees and place the tray inside. Roast until the Pumpkin softens and turns little brown. Peel the skin of the garlic cloves. Blend all the roasted ingredients with green chilies. Blend in the coconut cream. Add to a pot or pan with 2 cups of water Give it a boil. Check salt, if needed add more. Cool and refrigerate until cold. Serve cold.
STEP 2.Garnish with roasted pumpkin seeds for a crunch
Nutrition value
321
calories per serving
31 g Fat3 g Protein7 g Carbs9 g FiberOther
Current Totals
31 g Fat
3 g Protein
7 g Carbs
9 g Fiber
MacroNutrients
Carbs
7 g
Protein
3 g
Fiber
9 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
20 mg
Iron
1 mg
Vitamin A
95 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
33 mg
Manganese
1 mg
Phosphorus
65 mg
Selenium
0 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
