Thai Style Low Fat Pumpkin Soup!

recipe

Thai Style Low Fat Pumpkin Soup

This soup is simplicity itself. I made it using bits and pieces I had and that to me is vastly satisfying using things up and not having to buy new ingredients. I made the stock using a chicken backbone that I had the butcher keep when they butterflied a chicken for me (it had a surprising amount of meat on it) and the pumpkin was just leftover pumpkin that I worried might feel neglected as it was ignored in the crisper.

Thai Style Low Fat Pumpkin Soup

The flavourings were simple but imparted much in terms of boosting the flavour. Just a couple of tablespoons of tom yum spice paste that was languishing in the fridge door close to expiry and some chilli sauce. And yet once you add the chives and seeds and paired it with some good bread and avocado it was just about the perfect warming meal.

I'm not going to lie, I hate winter. I loathe it with a passion. It makes me want to stay in and nap and be lazy. And I hate napping and being lazy. When I was in Chicago I recently had a funny situation in my hotel. I was feeling sick and needed a nap desperately. With three hours to spare (a rarity) I stuck in ear plugs and lay down on the bed to nap. I am a back sleeper but I also nap a bit of a funny way. I cross my hands over my chest kind of like how vampires sleep. I have no idea why I do this and but it's a thing that I do unconsciously.

Thai Style Low Fat Pumpkin Soup

I had forgotten to put the "Do not disturb" on the door and they had come to do turn down. With my ear plugs in I didn't hear a thing and when I woke up there was an alarmed housekeeper standing at the foot of the bed. I think he thought I was dead, praying or a vampire. But he was very glad to see that I was alive although he didn't really stick around to find out if I was a vampire or not!

So tell me Dear Reader, how often do you take naps? And which sleep position do you favour? Do you eat your soup with bread or with crackers?

Thai Style Low Fat Pumpkin Soup

Asian Style Low Fat Pumpkin Soup

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 20 minutes

  • 4 cups chicken stock (or vegetable stock)
  • 1kg/2.2lbs pumpkin pieces (the smaller the pieces the faster it will cook)
  • 2 tablespoons tom yum paste
  • 1-2 tablespoons sambal terasi (or your favourite chilli sauce)
  • Fresh chives to serve
  • Avocado and everything but the bagel mix to sprinkle on top

Step 1 - Simmer the stock with the pumpkin and then add the tom yum paste and sambal. Use a stick or immersion blender to create a smooth soup. Ladle into bowls and sprinkle with seed mix and chives and serve.

Thai Style Low Fat Pumpkin Soup