Thai pumpkin soup with basil cream

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 336.2
  • Total Fat: 21.5 g
  • Cholesterol: 19.8 mg
  • Sodium: 964.1 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Thai pumpkin soup with basil cream calories by ingredient
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Hears an idea to use left over butternut squash. Simply skip step one, if using left overs. Hears an idea to use left over butternut squash. Simply skip step one, if using left overs.
Number of Servings: 2


    Olive Oil, 1 tbsp
    Onions, raw, 1 medium diced
    Ginger Root, 3 tsp
    green curry paste, 1 tbsp
    coconut milk low fat, 2 serving
    Vegetable Broth, 1 cup
    Basil, 2 tbsp
    Light Cream, .25 cup
    Butternut Squash, 400 grams


Preheat the oven to 180°C, gas mark 4. Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.
Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.
Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.
Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

Number of Servings: 2

Recipe submitted by SparkPeople user JWOURMS.

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