If you’re feeling time-poor, whip up a pumpkin soup that needs just half an hour of your time and 4 ingredients.
Ingredients
- 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
- 2 tablespoons red curry paste
- 270ml can coconut cream
- 1/4 cup roughly chopped fresh coriander leaves
Method
- Step 1Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
- Step 2Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
- Step 3Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.
- Vegetarian
Nutrition
995 kj
Energy
16.1g
Fat Total
13g
Saturated Fat
3.8g
Fibre
5.8g
Protein
220mg
Sodium
15.9g
Carbs (total)
All nutrition values are per serve
- Author: Kim McCosker & Rachael Bermingham
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0