![](https://cdn.statically.io/img/www.allrecipes.com/thmb/N0qMzYHT986jBan_a3NxizpGfTQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1172554-204317b04c1e43b6abb3f183c98bfe0f.jpg)
Ingredients
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½ fresh pumpkin - seeded, peeled, and cut into chunks
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1 cup vegetable stock
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water as needed
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1 (8 ounce) carton sour cream
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1 tablespoon butter, softened
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1 tablespoon green curry paste
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1 tablespoon chopped fresh coriander (cilantro)
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1 clove garlic, minced
Directions
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Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
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Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
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Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
Nutrition Facts (per serving)
280 | Calories |
23g | Fat |
23g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 280 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 13g | 63% |
Cholesterol 44mg | 15% |
Sodium 322mg | 14% |
Total Carbohydrate 23g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 5g | |
Protein 7g | 15% |
Vitamin C 25mg | 28% |
Calcium 156mg | 12% |
Iron 2mg | 13% |
Potassium 1020mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.