Asian-Style Pumpkin Soup. |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A bit of a twist on the traditional Pumpkin soup. Another ww one. 4 pts per serve. Ingredients:
1 teaspoon olive oil |
1 brown onion, finely chopped |
1 1/4 kg pumpkin, kent, peeled coarsely chopped |
1 liter chicken stock, made by using stock cubes (4cups) |
1/2 cup light coconut milk (125ml) |
2 tablespoons fish sauce |
2 tablespoons lemon juice |
2 tablespoons sweet chili sauce |
1 tablespoon brown sugar |
40 g snow pea sprouts, trimmed, to serve |
1 cup thai basil, to serve |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add the onion and cook, stirring for 5 mins or until softened.
3. Add the pumpkin and stock and bring to the oil.
4. Reduce heat to low.
5. Simmer for 25 mins or until tender.
6. Using a wand blender or a food processor, puree the pumpkin mixture.
7. Return to pan over low heat.
8. Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
9. Cook, stirring for 2 mins or until combined and heated through.
10. Ladle into warmed bowls and top with snow pea spouts and basil.
11. Serve.
|
|