Curry, Ginger Kabocha Squash Soup

Curry, Ginger Kabocha Squash Soup

4.3 40 ratings
Prep. 10 min
Total 50 min
6 portions

Ingredients

  • yellow onions in pieces
    4 oz
  • curry powder
    2 tbsp
  • extra virgin olive oil
    1 oz
  • ginger, minced
    ½ oz
  • kabocha squash peeled, cut into pieces (1 in.)
    20 oz
  • salt to taste
    ½ tsp
  • vegetable stock
    24 oz
  • pumpkin seeds toasted, to serve
  • pomegranate arils/seeds to serve
  • crème fraîche to serve

Nutrition per 1 portion

Calories 115 kcal / 481 kJ
Protein 2 g
Fat 7 g
Carbohydrates 14 g
Fibre 3 g
Saturated Fat 2 g
Sodium 470 mg

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