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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_soup Nutrition 223 calories, 4.72g fat, 2.2g saturated fat, 32g carbohydrate, 18.6g sugar, 5g fibre, 9g fibre. Ingredients 1kg butternut pumpkin 1 onion 1 clove garlic 1 teaspoon paprika 2 tablespoons red curry paste 250g Philladelphia Cream for Cooking Extra Light 1 tsp natural coconut essence 1/4 cup chopped coriander 1 cup cold water Method In a non-stick pan sautee all ingredients (chopped) except cream, coconut essence, and water. in_the_pan_pumpkin Once soft, allow to cool sightly and then blend ingredients together. blender Pour blended smooth mixture into a saucepan and stir through water. cream_mix_in Add cream and coconut essence, and on a low heat and stirring regularly, bring back to hot temperature and serve.

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