Asian flavoured pumpkin soup

Ingredients (serves 4)

• 2 teaspoons vegetable oil
• 1 brown onion, chopped
• 1.2 kg Kent pumpkin, peeled, deseeded, chopped
• 375ml can Carnation light & creamy coconut flavoured evaporated milk
• 1 large lime, juiced (you will need 1/4 cup juice)
• 2 tablespoons fish sauce
• 2 tablespoons sweet chilli sauce
• 1/2 cup fresh coriander leaves, finely chopped, plus extra, to serve
• 1 small red chilli, sliced, to serve

• Method

  
  

  1. Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add pumpkin, evaporated milk and 1 cup water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is soft.
  2. Remove saucepan from heat and set aside to cool for 10 minutes. Using a food processor or blender, process soup, in batches, until smooth. Pour puree into a clean saucepan. Add lime juice, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.

• Preparation Time

  10 minutes

  Cooking Time

  20 minutes

  Makes

  6 cups