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Thai Pumpkin Coconut Soup

A delicious creamy soup recipe with a slight kick

Thai Pumpkin And Coconut Soup

Serves: 4 people

Nutrition Values: 170 Calories, 8g Fat, 24g Carbs, 2g Dietary Fibre, 8g Sugars, 2g Protein

Preparation Time: 25 Minutes – Alternative (use pumpkin puree to reduce cooking time by 10 minutes)

Ingredients:

  • 1 tablespoon of vegetable oil
  • 1 table spoon of chopped lemon grass
  • 15g butter
  • 500ml chicken stock
  • 1 clove garlic (chopped)
  • 350ml coconut milk
  • 4 shallots (chopped)
  • 475g peeled and diced pumpkin
  • 2 small fresh red chillies (chopped)
  • 1 bunch of fresh basil leaves

Method:

  1. In a medium size saucepan, heat the oil and the butter on a low heat.
  2. Add the garlic, shallots, chillies and lemon grass. Once fragrant, stir in the coconut milk, pumpkin and chicken stock. Cook until boil and ensure pumpkin is soft.
  3. Once whole mixture has been cooked for 15 minutes add to a blender for that extra smooth/creamy texture.
  4. Finally, get stuck in.
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