Coconut Curry Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 C. hubbard squash, cooked and cubed1.5 c. Thai Coconut Curry Culinary Broth
Cook hubbard squash until soft. If using a fresh whole squash, pierce and microwave until outer skin is soft. Takes about 15 minutes, microwaving it about 5 minutes, then testing for softness. Cut in half and scoop out seeds. I used 1/2 of the squash for this recipe and reserved the rest. Cook squash in broth over medium heat in a saucepan about 15 minutes, or until heated through. Puree heated mixture in a blender or food processor, and serve.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATMAT49.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATMAT49.
Nutritional Info Amount Per Serving
- Calories: 30.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 382.8 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.0 g
- Protein: 1.2 g
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