Transform classic pumpkin soup into a something special with an infusion of Asian flavours.
Ingredients
- 2 teaspoons vegetable oil
- 1 brown onion, chopped
- 1.2 kg Kent pumpkin, peeled, deseeded, chopped
- 375ml can Carnation light & creamy coconut flavoured evaporated milk
- 1 large lime, juiced (you will need 1/4 cup juice)
- 2 tablespoons fish sauce
- 2 tablespoons sweet chilli sauce
- 1/2 cup fresh coriander leaves, finely chopped, plus extra, to serve
- 1 small red chilli, sliced, to serve
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add pumpkin, evaporated milk and 1 cup water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is soft.
- Step 2Remove saucepan from heat and set aside to cool for 10 minutes. Using a food processor or blender, process soup, in batches, until smooth. Pour puree into a clean saucepan. Add lime juice, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.
- Low fat
- Low kilojoule
Nutrition
1096 kj
Energy
3g
Fat Total
1g
Saturated Fat
13g
Protein
1192.47mg
Sodium
37g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
0