Name: Asian-Style Pumpkin Soup.
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 brown onion, finely chopped; 1 1/4 kg pumpkin, kent, peeled coarsely chopped; 1 liter chicken stock, made by using stock cubes (4cups); 1/2 cup light coconut milk (125ml); 2 tablespoons fish sauce; 2 tablespoons lemon juice; 2 tablespoons sweet chili sauce; 1 tablespoon brown sugar; 40 g snow pea sprouts, trimmed, to serve; 1 cup Thai basil, to serve

Servings: 4 persons

1 teaspoon olive oil
1 brown onion, finely chopped
1 1/4 kg pumpkin, kent, peeled coarsely chopped
1 liter chicken stock, made by using stock cubes (4cups)
1/2 cup light coconut milk (125ml)
2 tablespoons fish sauce
2 tablespoons lemon juice
2 tablespoons sweet chili sauce
1 tablespoon brown sugar
40 g snow pea sprouts, trimmed, to serve
1 cup Thai basil, to serve

1
Heat oil in a large saucepan over medium heat.
2
Add the onion and cook, stirring for 5 mins or until softened.
3
Add the pumpkin and stock and bring to the oil.
4
Reduce heat to low.
5
Simmer for 25 mins or until tender.
6
Using a wand blender or a food processor, puree the pumpkin mixture.
7
Return to pan over low heat.
8
Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
9
Cook, stirring for 2 mins or until combined and heated through.
10
Ladle into warmed bowls and top with snow pea spouts and basil.
11
Serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Asian-Style Pumpkin Soup.

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