Print
Email
Add a photoServings: 1
Ingredients
- 1 lrg brown onion
- 2 Tbsp. extra virgin olive oil
- 4 x cloves garlic
- 1/2 bn coriander
- 1 sm red "birdseye" chilli
- 1/2 tsp chilli paste
- 1 tsp grnd cumin
- 1 tsp turmeric
- 500 gm Queensland Blue pumpkin
- 500 gm Butternut pumpkin
- 500 gm Jap pumpkin
- 1Â 1/2 lt chicken stock
- 400 ml Farmhouse lowfat milk
- 3 Tbsp. dessicated coconut
Directions
- Heat the extra virgin olive oil in a large saucepan and add in the onion and garlic and cook for 10 min to caramelise gently. Add in the chilli and coriander stems
- (finely minced) and stir till fragrant.
- Add in the remaining spices and heat till toasted. Add in all the pumpkin pcs and stir to coat with spice mix. Cover with a lid and cook over a low heat for 30 min till the pumpkin is beginning to soften and turn brown. Add in just sufficient stock to cover and stir well.
- Simmer for 1 hour, then add in the lowfat milk and coconut and simmer for a further 15 min. Puree then serve, garnished with extra chillies and coriander.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1719g | |
| Calories 550 | |
| Calories from Fat 319 | 58% |
| Total Fat 36.49g | 46% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2418mg | 101% |
| Potassium 2067mg | 59% |
| Total Carbs 46.93g | 13% |
| Dietary Fiber 26.1g | 87% |
| Sugars 6.28g | 4% |
| Protein 22.76g | 36% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
