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    You are in: Home / Recipes / Curried Pumpkin and Smoked Salmon Soup Recipe
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    Curried Pumpkin and Smoked Salmon Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Tulip-Fairy's Note:

    I remember reading a recipe a bit like this somewhere but didn't write it down, when I came to make it I merged two recipes together to make this and was really pleased with the end results. This is my DH's favourite soup! All quantities are approximatly as I just throw it together - email me if you have any questions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in large pan.
    2. 2
      Sauté onions and garlic until soft.
    3. 3
      Add Pumpkin and cook for 5 minutes.
    4. 4
      Mix in curry powder and cook for another few minutes to take the rawness of the spices.
    5. 5
      Add stock and coconut milk enough to cover the vegetables and bring to a gentle boil. Simmer until pumpkin is soft, about 15 minutes.
    6. 6
      When cooked turn off heat and allow to cool slightly, blend until smooth, return to pan and add more stock until the required consistency is reached.
    7. 7
      Add the smoke salmon, the heat left in the soup will 'cook' the salmon.
    8. 8
      Check seasoning.
    9. 9
      I freeze this in batches with or without the salmon, either way its great. Once defrosted re-heat and add salmon if needed. I don't know how much this makes 8 + depending on the size of your soup bowls.

    Ratings & Reviews:

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    Nutritional Facts for Curried Pumpkin and Smoked Salmon Soup

    Serving Size: 1 (197 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 247.5
     
    Calories from Fat 170
    68%
    Total Fat 18.9 g
    29%
    Saturated Fat 15.9 g
    79%
    Cholesterol 5.7 mg
    1%
    Sodium 247.6 mg
    10%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 7.7 g
    31%
    Protein 8.1 g
    16%

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