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    You are in: Home / Low-cholesterol / Pumpkin and Kumara Curry Soup Recipe
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    Pumpkin and Kumara Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    1crazypotato's Note:

    I have only made this soup once, but it was delicious. It is an interesting soup, with a blend of curry and basil. I got it from a New Zealand health food book.

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    Units: US | Metric


    1. 1
      Chop the pumpkin and kumara into 3cm dice. Place in a large saucepan with all remaining ingredients.
    2. 2
      Bring to the boil and simmer for 25-30 minutes, stirring once or twice.
    3. 3
      Mash thoroughly with a potato masher.
    4. 4
      Serve with yougurt and a sprinkle of coriander or parsley.

    Ratings & Reviews:

    • on September 14, 2006


      I used your recipe for the base of using up frozen pureed pumpkin and a bag of zuke coleslaw. Didn't have the garam masala so I tossed in dashes of cumin, cinnamon.....I was surprised the children liked it since the spices were a change from the normal garlic, oniony flavors of most of our dishes that we cook. I also used chicken broth and added in some sour cream. Its the next day and I always revamp leftovers and so I added a can of tomatoes to this pureed soup and it was wonderful.

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


    Nutritional Facts for Pumpkin and Kumara Curry Soup

    Serving Size: 1 (466 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 142.0
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 998.9 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 5.0 g
    Sugars 6.6 g
    Protein 3.5 g

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