Asian flavoured pumpkin soup

Posted by adm On March - 23 - 2012

How to cook Asian flavoured pumpkin soup


  • 2 teaspoons oil
  • 1 brown onion, sliced
  • 1.2 kg Kent pumpkin, raw, deseeded, sliced
  • 375ml can Carnation sparkle & creamy coconut flavoured evaporated milk
  • 1 large linden, juiced (you will pauperization 1/4 cup succus)
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chilli sauce
  • 1/2 cup fresh coriander leaves, finely sliced, plus supererogatory, to answer
  • 1 small red chilly, sliced, to help

How to:

  • Heat oil in a prominent, heavy-based saucepan over medium oestrus. Add onion and fudge, stirring, for 3 to 4 minutes or until subdued. Add pumpkin, evaporated milk and 1 cup water and bring to the moil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is subdued.

  • Remove saucepan from heat and set aside to cool for 10 proceedings. Using a food processor or liquidizer, process soup, in batches, until smoothen. Pour puree into a clean saucepan. Add lime succus, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.

  • Prepare time:10 min.

    Cooking time:20 min.

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