Roasted Thai Pumpkin Soup Low Fat Recipes

ROASTED THAI PUMPKIN SOUP (LOW FAT)

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.

EASY THAI PUMPKIN SOUP

Steps:

• Heat oil in a large saucepan and add onion, saute until translucent.
• Add ginger and chilli and toss briefly.
• Add pumpkin and stock.
• Bring to the boil, reduce heat and simmeer for 20 mins.
• or until pumpkin is tender.
• Stir in the rest of the ingredients and process until smooth.
• Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
• ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
• Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.

LOW-FAT SPICY PUMPKIN SOUP

Steps:

• Preheat oven to 350°F
• Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
• In a large pot, saute onions and garlic in a little chicken stock until translucent.
• Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
• Simmer for 20 minutes.
• Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.