Roasted Thai Pumpkin Soup (Low Fat) |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe. Ingredients:
1 whole butternut pumpkin |
1/2 pumpkin, i use kent |
3 onions, chopped |
4 garlic cloves, crushed |
3 -4 teaspoons chili, i use jar chilli |
1 liter chicken stock |
1 pinch cumin |
1 pinch coriander |
1 pinch cardamom |
1 star anise (optional) |
1 teaspoon turmeric |
2 tablespoons lemongrass, i use minced from a jar |
salt & freshly ground black pepper |
1 (375 g) can skim evaporated milk |
3 drops coconut essence |
Directions:
1. Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
2. Peel and seed the half Kent pumpkin and cut into small portions.
3. Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
4. Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
5. Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
6. Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.
|
|