Thai pumpkin soup
Serves:
4
Time to make:
40 mins
Total cost:
$6.00 / $1.50 per serve
(at time of publication)
(at time of publication)
Health information:
High fibre
Low fat
Low kilojoule
Vegetarian
High protein
Instructions
Instructions and steps:
Step 1 Preheat oven to 180°C. Place pumpkin into a baking dish and spray with oil. Bake for 30 minutes or until tender.
Step 2 Heat a large saucepan over medium heat. Add onion, garlic and curry paste. Cook, stirring for 1-2 minutes. Add chickpeas and a litre of water. Bring to the boil.
Step 3 Stir in evaporated milk and pumpkin. Cook for 5 minutes. Remove from heat. Purée using a hand blender. Serve garnished with coriander.
Recipe supplied by Healthy Food Guide reader, Mandy Curle (via email)HFG Tip
Mandy says: "The Thai Gourmet brand is gluten-free and has no added oil, so all up it's not too unhealthy."
About this Recipe
Photography: André Martin
First Published:
September 2008
Rating:
No votes yet
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Full ingredient list:
- 700g pumpkin, peeled, chopped
- olive oil spray
- 1/2 medium onion, chopped
- 1 garlic clove, crushed
- 2 tablespoons red curry paste
- 400g can chickpeas, drained
- 375ml can Light & Creamy Coconut Flavoured Evaporated Milk
- fresh coriander, to garnish
Nutritional information (per serve)
Energy:
1230kJ
Calories:
294cal
Protein:
18g
Fat:
8g
- saturated:
2g
Carbohydrates:
45g
- sugars:
21g
Dietary Fibre:
7g
Sodium:
660mg
Calcium:
410mg
Iron:
3mg
Nutrition information is given per serve
*NS: not specified
