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    You are in: Home / Recipes / Pacific Squash and Coconut Soup Recipe
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    Pacific Squash and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    676coco's Note:

    I grew up in Tonga, a small group of islands in the South Pacific. Kabocha Squash is one of Tonga's main exports and this recipe is one of my family's creations for the plentiful squash season. See: http://seeseiniblog.wordpress.com/2012/10/12/recipe-squash-and-coconut-soup/

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.

    Ratings & Reviews:

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    Nutritional Facts for Pacific Squash and Coconut Soup

    Serving Size: 1 (182 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.9
     
    Calories from Fat 74
    36%
    Total Fat 8.2 g
    12%
    Saturated Fat 7.7 g
    38%
    Cholesterol 0.0 mg
    0%
    Sodium 24.0 mg
    1%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 27.9 g
    111%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    lemons, zest of

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