Drjanediet.co.uk Thai Pumpkin Soup-Under 150 Calories

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-Under 150 Calories

Thai Pumpkin Soup

This lovely warming soup is a real favourite in the winter months, just the thing after a little while out in the crisp outdoors.


Ingredients: Serves two


500g pumpkin or squash, peeled and roughly chopped

1 tablespoon vegetable or olive oil

1 small red onion, sliced

1 tablespoon grated ginger

1 lemongrass, firmly pressed

1 tablespoon Thai red curry paste

100ml light coconut milk

400ml vegetable stock

½ tablespoon lime juice

Pinch of ground sea salt

Pinch of freshly ground black pepper

½ red chilli, sliced, to serve (optional)




Heat oven to 200C/180C fan/gas 6.


Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.


Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 5-6 minutes until the onion has softened.


Next stir in the Thai red curry paste for 1 min, then add the roasted pumpkin (or squash) then add the stock and 75ml of coconut milk, bring to a simmer, cook for 5 minutes.


Remove the pan from the heat and allow the soup to cool for a few minutes, remove the lemongrass and blend in a food processor or with a hand blender until really smooth, you may need to do this in a couple of batches to get a really smooth soup, just add a little extra stock if you want the soup a little smoother.

Finally return to the heat and add the seasoning, lime juice and serve with a tablespoon of the remain coconut milk swirled on top.


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