Asian-Style Pumpkin Soup.
1
Person talking
A bit of a twist on the traditional Pumpkin soup. Another ww one. 4 pts per serve.
- Ready In:
- 45mins
- Serves:
- Units:
1
Person talking
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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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.Reply
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A bit of a twist on the traditional Pumpkin soup. Another ww one. 4 pts per serve.
