Title: Thai Spiked Pumpkin Soup
Categories: Tamara4
Yield: 1 servings

1 lg Brown onion
2 tb Olive oil
4 Cloves garlic
1/2 bn Coriander
1 sm Red "birdseye" chilli
1/2 ts Chilli paste
1 ts Ground cumin
1 ts Turmeric
500 g Queensland Blue pumpkin
500 g Butternut pumpkin
500 g Jap pumpkin
1 1/2 l Chicken stock
400 ml Farmhouse milk
3 tb Dessicated coconut

Heat the olive oil in a large saucepan and add the onion and garlic and
cook for 10 minutes to caramelise gently. Add the chilli and coriander
stems (finely chopped) and stir until fragrant.

Add the remaining spices and heat until toasted. Add all the pumpkin pieces
and stir to coat with spice mixture. Cover with a lid and cook over a low
heat for 30 minutes until the pumpkin is beginning to soften and turn
brown. Add just enough stock to cover and stir well.

Simmer for 1 hour, then add the milk and coconut and simmer for a further
15 minutes. Puree then serve, garnished with extra chillies and coriander.

Converted by MC_Buster.

Per serving: 412 Calories (kcal); 29g Total Fat; (77% calories from fat);
7g Protein; 12g Carbohydrate; 0mg Cholesterol; 13620mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.