Roasted Thai Pumpkin Soup (Low Fat)

Recipe by Ninna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Peel and seed the half Kent pumpkin and cut into small portions.
  • Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
  • Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
  • Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
  • Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.
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