ROASTED THAI PUMPKIN SOUP (LOW FAT)
I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe.
Provided by Ninna
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
- Peel and seed the half Kent pumpkin and cut into small portions.
- Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
- Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
- Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
- Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.
Nutrition Facts : Calories 141.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 8, Sodium 330.5, Carbohydrate 19.9, Fiber 1.2, Sugar 12.2, Protein 9.9
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