Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp / 25 ml | canola oil |
| 2 cups / 500 ml | finely chopped onions |
| 2 | cloves garlic, crushed |
| 4 cups / 1 L | water |
| 1 can (28 oz. / 798 ml) | pure pumpkin purée, |
| 1 cup / 250 ml | 100% orange juice |
| 1 cup / 250 ml | coconut milk |
| 2 tbsp / 25 ml | freshly squeezed lime juice |
| 1 tbsp / 15 ml | curry powder |
| 1.5 tsp / 7 ml | coarse sea salt, or to taste |
| 1/8 tsp / 0.5 ml | red pepper flakes, or to taste |
| 1 tsp / 5 ml | ground coriander |
| Freshly ground black pepper, to taste | |
| 1/2 cup / 125 ml | coarsely choppd fresh cilantro |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for about 8 to 10 minutes. Add garlic; sauté for another minute.
Add water, pumpkin purée, orange juice, coconut milk, lime juice, curry powder, salt, red pepper flakes and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
Garnish with fresh cilantro just before serving.
Serves 8.
Per 1 cup (250 ml) serving: 156 calores, 3 g protein, 10 g total fat (6 g saturated fat), 17 g carbohydrate, 4 g fibre, 0 mg cholesterol, 452 mg sodium
Source: Leslie Beck's Healthy Kitchen