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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel, remove seeds and cut the pumpkin into medium sized chunks. | 2. Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes. | 3. Simmer until vegetables are tender, then puree in a blender or food processor. | 4. Return vegetable puree to saucepan. | 5. Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper. | 6. Reheat to blend, but do not boil. | 7. Serve hot or chilled with whipped cream and chives to garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	kg		450.0	116.9	10.0	1.0
chicken stock	4 1/2	cups		388.8	38.124	27.215999999999998	12.96
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
spring onion	6		sliced	-	-	-	-
tomato	4		peeled chopped	248.2759	55.0525	12.9535	2.1589
cream	300	ml		1004.2775	20.2377	11.0471	105.5404
lemon	1			1.2808	0.4116	0.0486	0.0132
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
cream			whipped	1004.2775	20.2377	11.0471	105.5404
chive			chopped	-	-	-	-

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