Curried Roast Pumpkin Soup with Coconut and Thyme
Inspired by techniques from America's Test Kitchen and Serious Eats.
A smooth, gently spiced soup of roasted pumpkin blended with curry powder, ginger and coconut milk, finished with thyme, black pepper and a roasted pumpkin wedge.
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Method
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Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays lined with baking paper
- large saucepan
- stick blender or blender
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 203 kcal |
| Protein | 3.8 g |
| Carbohydrate | 23.6 g |
| of which sugars | 8.6 g |
| of which free sugars | 0 g |
| Fat | 12.5 g |
| of which saturates | 7.3 g |
| Fibre | 7.8 g |
| Salt | 1.26 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
