Asian-Style Pumpkin Soup.
A bit of a twist on the traditional Pumpkin soup. Another ww one. 4 pts per serve.
INGREDIENTS
Nutrition- 1teaspoon olive oil
- 1brown onion, finely chopped
- 1 1⁄4
- 1liter chicken stock, made by using stock cubes (4cups)
- 1⁄2
- 2tablespoons fish sauce
- 2tablespoons lemon juice
- 2tablespoons sweet chili sauce
- 1tablespoon brown sugar
- 40g snow pea sprouts, trimmed, to serve
- 1
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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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