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Spiced Pumpkin Soup

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With 15% less calories, 67% less fat, 81% less saturated fat and 20% more protein thanks to making some ingredient substitutions, this delicious and warming pumpkin soup with hints of thai flavours is sure to hit the spot.pumpkin_soupNutrition223 calories, 4.72g fat, 2.2g saturated fat, 32g carbohydrate, 18.6g sugar, 5g fibre, 9g fibre.Ingredients1kg butternut pumpkin1 onion1 clove garlic1 teaspoon paprika2 tablespoons red curry paste250g Philladelphia Cream for Cooking Extra Light1 tsp natural coconut essence1/4 cup chopped coriander1 cup cold waterMethodIn a non-stick pan sautee all ingredients (chopped) except cream, coconut essence, and water.in_the_pan_pumpkinOnce soft, allow to cool sightly and then blend ingredients together.blenderPour blended smooth mixture into a saucepan and stir through water.cream_mix_inAdd cream and coconut essence, and on a low heat and stirring regularly, bring back to hot temperature and serve.

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