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Thai Black Bean and Pumpkin Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.8367
Energy (kCal)1647.9405
Carbohydrates (g)202.8318
Total fats (g)67.5721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the beans, pumpkin, chicken broth, coconut milk, curry powder and coriander in a medium saucepan over a medium high heat; simmer for 5 minutes, stirring often. | 2. Meanwhile, toast the coconut by tossing it in a dry skillet on medium heat for about 2 minutes or by toasting on a baking sheet 350ºF oven for about 5 minutes. | 3. Garnish the soup with a sprinkle of the toasted coconut and fresh chopped cilantro. | 4. Nutritional Information Per Serving: | 5. Calories 130; Total fat 3.5g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 20g; Fiber 8g); Protein 7g; Vitamin A 230%DV*; Vitamin C 0%DV; Calcium 4%DV; Iron 10%DV * Daily Value. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    pack pumpkin 1 can solid - - - -
    chicken broth 1 can reduced sodium - - - -
    coconut milk 1 cup canned 552.0 13.296 5.496 57.216
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    coconut 3 tablespoons canned flaked 53.1 2.2845 0.4995 5.0235
    cilantro - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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