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    You are in: Home / Recipes / Pumpkin Soup with Asian Flavors Recipe
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    Pumpkin Soup with Asian Flavors

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 10, 2002

      When I wrote "5 cups of water" I meant 5 US cups-or 1 litre, not 1.25 litre as an Aussie would read it.

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    • on April 09, 2002

      This should be called "Heaven in a bowl". I made this for lunch and it is sooooo good! I didn't have any sambal oelek so I used a fresh thai chilli instead to get the spicy flavour. I also used about a half a cup of coconut milk powder instead of the coconut milk as I wanted it a bit thicker. Next time I'll use 3 1/2 cups water and 1 1/2 cups coconut milk. Cooking this brought back all the smells of Thailand into my kitchen! (well not quite all of them, thank goodness)

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    • on November 11, 2008

      We enjoyed this very much, the children were not expecting spicy asian flavours in a pumpkin soup, but they did enjoy it, and DH and I loved it. I was glad that you mentioned 1 litre, rather than 1.25, as that is how I would have interpreted 5 cups, 1 litre worked perfectly. DH very much enjoyed half processed/half not, he hates it when I always want to blend my soups! The fresh herbs are a lovely touch. Excellent recipe, Jan, thank you! :D

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    • on November 04, 2008

      Best pumpkin soup I've had! All the flavors work together great, with a refreshing punch from the sambal oelek,lime juice and lemongrass. I didn't have the heart to cut up any of my pumpkins yet so cheated and made a half recipe with one 15 oz can pumpkin. It was done in 10 minutes total since I was able to skip Step #6. Easy and delicious; the reviewer that said *heaven in a bowl* was right on!

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    • on August 26, 2005

      I cooked this the day my visitors arrived and it was given 5* from everyone. Easy to put together and it didn't matter that it sat on the stove for a while, (well, up until step 6). Love the fresh flavour of the basil and coriander. A keeper for us :)

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    • on February 24, 2003

      Absolutely delicious. I also used fresh chilli instead of sambal oelek, and used light evaporated milk with a couple of drops of coconut essence instead of coconut milk, to lower the fat content. I have several different recipes for pumpking soup - all with different flavours - and this would be one of my favourites.

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    Nutritional Facts for Pumpkin Soup with Asian Flavors

    Serving Size: 1 (344 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.5
     
    Calories from Fat 130
    68%
    Total Fat 14.5 g
    22%
    Saturated Fat 11.1 g
    55%
    Cholesterol 0.0 mg
    0%
    Sodium 256.0 mg
    10%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.5 g
    14%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    sambal oelek

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