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VIETNAMESE PUMPKIN SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
18.35 g
Sodium (mg)
983.92 mg
Vitamin A (IU)
15014.03 IU
Saturated Fat (g)
15.51 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
279.96 kcal
Fat (g)
23.45 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0.04 mcg
Vitamin B6 (mg)
0.24 mg
Salt (g)
2.46 g
Folate (mcg)
37.19 mcg
Calcium (mg)
71.74 mg
Zinc (mcg)
0.72 mcg
Monounsaturated Fat (g)
5.67 g
Cholesterol (mg)
0.01 mg
Iron (mg)
4.31 mg
Selenium (mcg)
2.1 mcg
Vitamin C (mg)
40.37 mg
Fibre (g)
1.37 g
Sugars (g)
7 g
Protein (g)
5.51 g
Copper (mg)
0.29 mg
Potassium (mg)
872.3 mg
Total
73.41 g
3935.66 mg
60056.12 IU
62.03 g
0 mcg
1119.84 kcal
93.81 g
0.01 g
0.17 mcg
0.98 mg
9.84 g
148.78 mcg
286.95 mg
2.86 mcg
22.68 g
0.03 mg
17.26 mg
8.38 mcg
161.47 mg
5.49 g
27.98 g
22.04 g
1.15 mg
3489.21 mg
- 1 Knorr Vegetable Stock Cube
- 650 ml water
- 1 kg pumpkin (cut into cubes)
- 20 g shallots (chopped)
- 20 g garlic (chopped)
- 20 g slices ginger (chopped)
- 2 green chilli (chopped)
- 1 stalk lemon grass (chopped)
- 2 kaffir lime leaves
- 1 small stalk pandan leaf
- 2 tbsp cooking oil
- 2 tbsp fish sauce
- 300 ml coconut milk *nutrition tip – Coconut Milk can be replaced with fresh milk
- mint leaves
- basil leaves
- coriander leaves
- 1 Boil water with KNORR VEGETABLE CUBE to obtain a clear vegetable stock.
- 2 Heat another pot with oil and stir fry chopped ingredients until fragrant.
- 3 Add vegetable stock, pandan leaf, lime leaves and pumpkin.
- 4 Bring to boil again. Lower heat and simmer until pumpkin is cooked and tender.
- 5 Use a soup blender to blend the soup to puree.
- 6 Reheat soup. Add coconut milk and fish sauce.
- 7 Garnish with mint, basil and coriander leaves.
