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Curry, Ginger Kabocha Squash Soup

Curry, Ginger Kabocha Squash Soup
4.3 42 ratings
Prep. 10 min
Total 50 min
6 portions
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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

Difficulty

easy

Nutrition per 1 portion

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

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