Asian-style Pumpkin Soup.

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.