Indian Curried Pumpkin Soup Recipe
Recipe By Taste
Reinvent a family classic with this flavoursome indian curried pumpkin soup served with mini pappadams.
4.9
16 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Indian Curried Pumpkin Soup Recipe
- 1/4 tablespoon Olive oil
- 1/4 Brown onion, finely chopped
- 1/4 tablespoon Ginger, finely grated
- 0.06 cup Korma curry paste
- 200 gram Butternut pumpkin, peeled, seeded, chopped
- 1/2 Carrots, peeled, coarsely chopped
- 1/4 Granny smith apple, cored, coarsely chopped
- 0.13 cup Red lentils
- 1 cup Chicken stock or vegetable stock
- 0.13 cup Greek style yoghurt
- 0.13 Lebanese cucumber, finely chopped
- 0.13 Tomato, seeded, finely chopped
- 0.13 Red Onion, Finely Chopped
- 1/4 teaspoon Cumin seeds, toasted
- As required Coriander leaves, to serve
Nutrition
value
value
555
calories per serving
27 g Fat40 g Protein37 g Carbs16 g FiberOther
Current Totals
- Fat27g
- Protein40g
- Carbs37g
- Fiber16g
MacroNutrients
- Carbs37g
- Protein40g
- Fiber16g
Fats
- Fat27g
Vitamins & Minerals
- Calcium167mg
- Iron7mg
- Vitamin A1920mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B631mg
- Vitamin B9213mcg
- Vitamin B120mcg
- Vitamin C40mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium146mg
- Manganese< 1mg
- Phosphorus462mg
- Selenium53mcg
- Zinc4mg
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
Recipe By Taste