Post by braided-rug on Jun 23, 2006 22:25:32 GMT 10
Thai-style Pumpkin Soup
2 tablespoons oil
1 onion, chopped
1 tablespoon mild Thai red curry paste
600g pumpkin, seeded and cubed
4 cups vegetable stock
270ml can lite coconut cream
1 lime, juiced
fresh coriander or cilantro sprigs, to serve
Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft. Cool slightly Puree in a food processor or with a handheld blender until smooth. Return to pan and add coconut cream and lime juice. Reheat over low heat. Spoon into bowls. Sprinkle with coriander. You could use a mild curry powder in place of the red curry paste if you prefer.
18g carbs.
2 tablespoons oil
1 onion, chopped
1 tablespoon mild Thai red curry paste
600g pumpkin, seeded and cubed
4 cups vegetable stock
270ml can lite coconut cream
1 lime, juiced
fresh coriander or cilantro sprigs, to serve
Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft. Cool slightly Puree in a food processor or with a handheld blender until smooth. Return to pan and add coconut cream and lime juice. Reheat over low heat. Spoon into bowls. Sprinkle with coriander. You could use a mild curry powder in place of the red curry paste if you prefer.
18g carbs.