Roasted Thai Pumpkin Soup (low Fat)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 whole butternut pumpkin
• 1/2 pumpkin, i use kent
• 3 onions, chopped
• 4 garlic cloves, crushed
• 3 -4 teaspoons chili, i use jar chilli
• 1 liter chicken stock
• 1 pinch cumin
• 1 pinch coriander
• 1 pinch cardamom
• 1 star anise (optional)
• 1 teaspoon turmeric
• 2 tablespoons lemongrass, i use minced from a jar
• salt & freshly ground black pepper
• 1 (375 g) can skim evaporated milk
• 3 drops coconut essence

Recipe

• 1 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.
• 2 peel and seed the half kent pumpkin and cut into small portions.
• 3 sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
• 4 add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
• 5 scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
• 6 mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.