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    You are in: Home / Recipes / Fusion Pumpkin Soup With Coconut Milk and Ginger Recipe
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    Fusion Pumpkin Soup With Coconut Milk and Ginger

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Carls Kitchen's Note:

    This pumpkin soup is my latest creation and the result of combining many different traditional pumpkin soup recipes to create a new fusion. My husband loved it so much he has requested I make another batch tomorrow.

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    Units: US | Metric


    1. 1
      Pre-heat oven to 220 degrees celsius.
    2. 2
      Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
    3. 3
      Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
    4. 4
      Roast in the oven till all tender. Approximately 45 minutes.
    5. 5
      Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
    6. 6
      Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
    7. 7
      Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
    8. 8
      Stir together and watch for 5 minutes.
    9. 9
      Once combined use a hand stick blender or similar to puree the ingredients.
    10. 10

    Ratings & Reviews:


    Nutritional Facts for Fusion Pumpkin Soup With Coconut Milk and Ginger

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 122.2
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 1.0 g
    Cholesterol 3.6 mg
    Sodium 191.9 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 2.1 g
    Sugars 5.2 g
    Protein 4.1 g

    The following items or measurements are not included:

    whole pumpkin


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