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Thai Pumpkin Ginger Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6419
Energy (kCal)1395.6662
Carbohydrates (g)40.6352
Total fats (g)140.2671
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°. | 2. Slice pumpkin in half and core. | 3. Discard membrane and seeds. | 4. Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil. | 5. Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently. | 6. Remove from oven and allow to cool. | 7. Peel away hard outer skin using a peeler and reserve flesh. | 8. Cut into 1-2 inch cubes. | 9. In a large stockpot, heat 2 tablespoons of olive oil. | 10. Add in garlic, onion, carrot and celery stirring frequently until tender. | 11. Salt and pepper to taste. | 12. Add vegetable stock and bring to a boil. | 13. Add pumpkin and ginger; simmer for one hour. | 14. Using a hand blender, purée soup until smooth. | 15. Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency. | 16. Top with edible orchids or pansies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1 - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    garlic clove 1 - - - -
    onion 1 diced 28.0 6.537999999999999 0.77 0.07
    carrot 1 diced 52.48 12.2624 1.1904 0.3072
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    vegetable stock 3 quarts - - - -
    ginger 1 piece minced - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811

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



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