A mixture of spices, coconut milk, and banana add complexity and flavour to this soup.
5 cups | pumpkin, cut into 1,5 cm cubes | 1.1 kg | |
1 | onions, finely chopped | 200 g | |
1 | carrots, finely chopped | 100 g | |
1 clove | garlic, finely chopped | ||
1 stalk | celery, finely chopped | 70 g | |
2 tbsp | canola oil | 30 mL | |
1 | cloves | 0.1 g | |
1 | bay leaf | 0.2 g | |
1 | bananas, small, sliced into rounds | 150 g | |
5 cups | chicken broth | 1.25 L | |
3/4 cup | unsweetened coconut milk | 190 mL | |
1 1/4 tsp | ground cumin | 3 g | |
1 tsp | curry powder | 3 g | |
1 tsp | ground cinnamon | 3 g | |
1 pinch | nutmeg | ||
1 tsp | turmeric | 3 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 tbsp | fresh cilantro [optional] | 4 g |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (400 g)
Amount % Daily Value |
Calories 190 |
Fat 12 g 18 % |
Saturated
7.1 g
36 % |
Cholesterol 0 mg |
Sodium 570 mg 24 % |
Carbohydrate 21 g 7 % |
Fibre 4 g 14 % |
Sugars 7 g |
Net Carbs 17 g |
Protein 4 g |
Vitamin A 130 % |
Vitamin C 29 % |
Calcium 7 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 2 |
Fats | 2 |