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Picture of Red Kuri Squash Soup with Kimchi and Coconut Milk
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2049 kcal 102 %
  • Fat 106 g 164 %
  • Saturated 60 g 302 %
  • Carbs 252 g 84 %
  • Fiber 35 g 142 %
  • Protein 59 g 119 %
  • Cholesterol 141 mg 47 %
  • Sodium 7561 mg 315 %
  • Calcium 785 mg 79 %
  • Magnesium 947 mg 226 %
  • Potassium 8668 mg 184 %
  • Iron 24 mg 134 %
  • Zinc 9 mg 77 %
  • Phosphorus 1683 mg 240 %
  • Vitamin A 704 µg 78 %
  • Vitamin C 226 mg 251 %
  • Thiamin (B1) 3 mg 249 %
  • Riboflavin (B2) 1 mg 96 %
  • Niacin (B3) 31 mg 193 %
  • Vitamin B6 4 mg 286 %
  • Folate equivalent (total) 455 µg 114 %
  • Vitamin B12 0 µg 5 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 3 mg 18 %
  • Vitamin K 104 µg 87 %

* 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.

Red Kuri Squash Soup with Kimchi and Coconut Milk

Ingredients

  • 3 1/2 to 4 pounds Red Kuri squash
  • 1 cup yellow onion, diced
  • 2 large, fat garlic cloves, finely chopped
  • 1 piece 1-inch ginger root, peeled and finely chopped
  • 1/2 cup kimchi, coarsely chopped
  • 4 cups light chicken stock
  • 2/3 cup unsweetened coconut milk
  • Kosher salt
  • Freshly ground white pepper
  • 1 lime, cut in half
  • 2 to 4 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 to 3 drops hot chili oil
  • 1/3 cup raw pumpkin seeds

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