Canberra Pumpkin and Coconut Soup
Canberra Pumpkin and Coconut Soup is a popular dish in Australia, especially during the autumn season.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Canberra Pumpkin and Coconut Soup
Ingredients
Instructions
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Heat oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
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Add pumpkin, vegetable broth, and curry powder. Bring to a boil, then reduce heat and simmer for 20 minutes or until pumpkin is tender.
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Using an immersion blender, blend the soup until smooth.
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Stir in coconut milk, salt, and black pepper. Cook for an additional 5 minutes.
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Remove from heat and stir in lime juice.
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Serve hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
