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Asian flavoured pumpkin soup
Asian flavoured pumpkin soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate traditional pumpkin soup with a tantalizing blend of Asian spices and seasonings.
Ingredients:
  • 9.20 gm vegetable oil
  • 1 brown onion, chopped
  • 1.2 kg Kent pumpkin, peeled, deseeded, chopped
  • 375ml can light & creamy coconut flavoured evaporated milk
  • 1 large lime, juiced (you will need 1/4 cup juice)
  • 48.80 gm fish sauce
  • 44.00 gm sweet chilli sauce
  • 125.00 ml fresh coriander leaves, finely chopped, plus extra, to serve
  • 1 small red chilli, sliced, to serve
Instructions:
  • In a large, heavy-based saucepan over medium heat, heat oil. Add onion and cook, stirring, for 3 to 4 minutes until soft. Stir in pumpkin, evaporated milk, and 1 cup water. Bring to a boil, then reduce heat to medium-low. Simmer covered for 15 minutes until pumpkin is soft.
  • Let the saucepan cool off for 10 minutes. Blend the soup until smooth in batches with a food processor or blender. Transfer the puree to a clean saucepan. Stir in lime juice, fish sauce, chili sauce, and chopped coriander. Warm over low heat. Serve with coriander leaves and sliced chili on top.

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