Vegan Pumpkin Soup With Toasted Coconut Recipe
Recipe By Food & Wine
Learn how to make Vegan Pumpkin Soup With Toasted Coconut.
4.6
16 Rating -
Rate
40minstotal
40m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pumpkin Soup With Toasted Coconut Recipe
- 1/2 tablespoon Coconut or extra virgin olive oil
- 1/4 Large sweet onion, diced
- 1/2 Cloves Garlic, Minced
- 1/4 tablespoon Minced ginger
- 3.75 ounce Two cans pure pumpkin puree
- 1/2 cup Vegetable Stock
- 3.75 ounce One can coconut milk
- 1/4 tablespoon Sugar
- 1/2 teaspoon Sea salt
Nutrition
value
value
551
calories per serving
52 g Fat6 g Protein15 g Carbs16 g FiberOther
Current Totals
- Fat52g
- Protein6g
- Carbs15g
- Fiber16g
MacroNutrients
- Carbs15g
- Protein6g
- Fiber16g
Fats
- Fat52g
Vitamins & Minerals
- Calcium55mg
- Iron3mg
- Vitamin A424mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B976mcg
- Vitamin B12< 1mcg
- Vitamin C20mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium80mg
- Manganese2mg
- Phosphorus111mg
- Selenium3mcg
- Zinc1mg
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 Food & Wine