Thai spiked pumpkin soup

Yield: 1 servings

Measure Ingredient
1 large Brown onion
2 tablespoons Olive oil
4 \N Cloves garlic
½ bunch Coriander
1 small Red \"birdseye\" chilli
½ teaspoon Chilli paste
1 teaspoon Ground cumin
1 teaspoon Turmeric
500 grams Queensland Blue pumpkin
500 grams Butternut pumpkin
500 grams Jap pumpkin
1½ litre Chicken stock
400 millilitres Farmhouse milk
3 tablespoons Dessicated coconut

Heat the olive oil in a large saucepan and add the onion and garlic and cook for 10 minutes to caramelise gently. Add the chilli and coriander stems (finely chopped) and stir until fragrant.

Add the remaining spices and heat until toasted. Add all the pumpkin pieces and stir to coat with spice mixture. Cover with a lid and cook over a low heat for 30 minutes until the pumpkin is beginning to soften and turn brown. Add just enough stock to cover and stir well.

Simmer for 1 hour, then add the milk and coconut and simmer for a further 15 minutes. Puree then serve, garnished with extra chillies and coriander.

Converted by MC_Buster.

Per serving: 412 Calories (kcal); 29g Total Fat; (77% calories from fat); 7g Protein; 12g Carbohydrate; 0mg Cholesterol; 13620mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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