Thai spiked pumpkin soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Brown onion |
| 2 | tablespoons | Olive oil |
| 4 | 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 |
Directions
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.