Canberra Pumpkin and Coconut Soup
70 mins (prep 30, cooking 40)
13 ingredients
4-6 servings
Another lovely recipe from Rob Oliver. this soup ups the ante on the Australian classic. Two cups of canned pureed pumpkin can be used in place of fresh pumpkin; vegetable stock can replace the chicken stock. Also, to cut down on fat, I use lite coconut milk.

Categories:  fruit , coconut , australian , nuts , <-4-hours , bisques~cream-soups , soups-&-stews , low-carb , south-west-pacific , low-in... , low-sodium , time-to-make , low-protein , low-cholesterol , low-calorie , healthy , squash , vegetable , healthy-2 ,
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Serving Size (403.62 g)
Servings 4
Amount per Serving
Calories 382.64 Calories from Fat 260.73
% Daily Value *
Total Fat 28.97g 178.29%
Saturated Fat 21.87g 437.36%
Trans Fat 0.0 %
Cholesterol 3.6mg 4.8%
Sodium 191.47mg 31.91%
Total Carbohydrate 28.25g 37.67%
Dietary Fiber 4.11 g 65.72%
Sugars 8.95 g %
Protein 7.77g 62.16%
Vitamin A 10075.8IU% Vitamin C 25.79mg%
Calcium 54.13mg% Iron 3.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground coriander, ground cumin, unsalted, fresh chives, salt and black pepper