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.