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    You are in: Home / Recipes / Jamaican Pumpkin-coconut-soup Recipe
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    Jamaican Pumpkin-coconut-soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Swiss Miss's Note:

    Very spicy and hot soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and chop onion.
    2. 2
      Remove the seeds of jalapeno pepper and cut into slices.
    3. 3
      Peel and chop pumpkin.
    4. 4
      Stew onion, jalapeno pepper and pumpkin in olive oil.
    5. 5
      Add potato, ginger and lemongrass.
    6. 6
      Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
    7. 7
      Remove lemongrass and mash the soup to puree.
    8. 8
      Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.

    Browse Our Top Coconut Recipes

    Ratings & Reviews:

    • on October 14, 2005

      55

      I've made this soup before. I think we have both the same cookbook, Miss Swiss :). Coconut milk, curry pastes and pumpkins/squashes are some of my favourite ingredients and they really work well in this soup. Yes, it is spicy, but lovely!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jamaican Pumpkin-coconut-soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.5
     
    Calories from Fat 163
    70%
    Total Fat 18.2 g
    27%
    Saturated Fat 12.6 g
    63%
    Cholesterol 0.0 mg
    0%
    Sodium 12.8 mg
    0%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.7 g
    10%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    lemongrass

    vegetable stock

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