Pumpkin soup with curried tahini
Pumpkin soup with tahini, curry and nutmeg. Just four ingredients and lots of flavour.
Original recipe by @thelocalchange
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 4
Start cookingStep by step, with timers
Posted on Instagram on 11 December 2020 · See the post
Method
- Boil the pumpkin, or roast it in the oven.
- Blend the pumpkin with the tahini and spices.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 40 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 60 kcal | 150 kcal | 3 % | |
| Fat | 4.4 g | 11 g | 6 % | |
| of which saturates | 0.6 g | 1.5 g | 3 % | |
| Carbohydrate | 5 g | 13 g | 2 % | |
| of which sugars | 1 g | 2.5 g | 1 % | |
| Fibre | 1.7 g | 4.3 g | — | |
| Protein | 1.9 g | 4.8 g | 4 % | |
| Salt | 1 g | 2.5 g | 17 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Salt: 1 g per serving
Photos
