Asian-Style Pumpkin Soup.
photo by Leggy Peggy
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
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
- Heat oil in a large saucepan over medium heat.
- Add the onion and cook, stirring for 5 mins or until softened.
- Add the pumpkin and stock and bring to the oil.
- Reduce heat to low.
- Simmer for 25 mins or until tender.
- Using a wand blender or a food processor, puree the pumpkin mixture.
- Return to pan over low heat.
- Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
- Cook, stirring for 2 mins or until combined and heated through.
- Ladle into warmed bowls and top with snow pea spouts and basil.
- Serve.
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Reviews
-
Delicious soup that is so easy to make. I'm still undecided as to whether it needs any, some or all of the brown sugar, but everything is else perfect. I didn't have snow pea sprouts, so used chopped scallions. Also, I covered the soup during the simmering, so I didn't lose too much liquid. Thanks Sonya.
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.