Pumpkin, Corn, and Lemongrass Soup

45 mins (prep 30)
8 ingredients
makes 8 servings
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.

Categories:  winter , soup~stew , fall , thanksgiving , asian ,
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Serving Size (255.62 g)
Servings 8
Amount per Serving
Calories 103.85 Calories from Fat 61.2
% Daily Value *
Total Fat 6.8g 83.64%
Saturated Fat 2.43g 97.23%
Trans Fat 0.12g %
Cholesterol 7.95mg 21.2%
Sodium 10.36mg 3.45%
Total Carbohydrate 11.6g 30.94%
Dietary Fiber 1.98 g 63.5%
Sugars 2.19 g %
Protein 1.02g 16.38%
Vitamin A 10640.02IU% Vitamin C 20.84mg%
Calcium 52.99mg% Iron 0.72mg%
*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:
lemongrass stalk, fresh, large, or, kabocha, fresh or frozen corn, garnish, cilantro leaves