Oh My Veggies · by Nicole★ 5.0 (1)
Pumpkin Curry Soup
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 8%
CARBS 18G30% OF CAL
7G FIBER3G OTHER9G TOTAL SUGAR
FAT 19G72% OF CAL
13G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming pumpkin and coconut milk soup with curry spices and fresh ginger. Creamy and aromatic comfort food. Works for vegetarians and vegans.
mainamericansoupcurry🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- ½ teaspoon coriander
- ½ teaspoon salt
- 4 cups vegetable broth
- 28 oz pumpkin puree (canned or homemade)
- 14 oz coconut milk (canned)
- 2 teaspoons soy sauce
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 8%
CARBS 18G30% OF CAL
7G FIBER3G OTHER9G TOTAL SUGAR
FAT 19G72% OF CAL
13G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 745mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 69mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 745MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.