Pumpkin Soup With Curry and Basil

50 mins (prep 20, cooking 30)
10 ingredients
4 servings
My sis and me came up with this soup one day, cause we had to use up some fresh basil so that it would not go to waste. Its an unusual combination, but very tasty. Spicy and warming with a fresh green touch from the basil. I hope youll enjoy it! :)You may use any pumpkin/squash you like, but please note that hokkaido squash has an edible peel. If your squash does not, make sure to peel it.

Categories:  <-60-mins , vegan , seasonal , winter , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
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Serving Size (14.96 g)
Servings 4
Amount per Serving
Calories 83.88 Calories from Fat 80.19
% Daily Value *
Total Fat 8.91g 54.84%
Saturated Fat 1.07g 21.3%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.17mg 0.19%
Total Carbohydrate 1.36g 1.82%
Dietary Fiber 1.08 g 17.28%
Sugars 0.06 g %
Protein 0.33g 2.67%
Vitamin A 0.45IU% Vitamin C 0.25mg%
Calcium 11.86mg% Iron 0.39mg%
*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:
small, hot water, salt and pepper, leaves fresh basil