Asian Style Pumpkin Soup Recipe

Ingredients for Asian Style Pumpkin Soup

• Olive Oil
• Brown Onion
• 450g (1 lb) pumpkin, peeled, seeded, and cubed
• Chicken Stock
• Light Coconut Milk
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• Sweet Chili Sauce
• Brown Sugar
• ¼ cup snow pea sprouts, for garnish
• Thai Basil

How to Make Asian Style Pumpkin Soup

1. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat.
2. Add 1 medium chopped onion and cook, stirring frequently, for 5 minutes or until softened.
3. Add 450g cubed pumpkin and 600ml vegetable stock. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the pumpkin is tender.
5. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
6. Return the pureed soup to the saucepan over low heat.
7. Stir in 200ml coconut milk, 1 tablespoon fish sauce, 1 tablespoon lemon juice, 1 teaspoon chili sauce, and ½ teaspoon sugar.
8. Cook, stirring constantly, for 2 minutes, or until heated through and well combined. Adjust seasoning to taste.
9. Ladle the soup into warmed bowls.
10. Garnish with ¼ cup snow pea sprouts and fresh basil leaves.
11. Serve immediately and enjoy!