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Spicy Thai Pumpkin Soup

Discussion in 'Slimming World Recipes' started by Ninja, 31 October 2009 Social URL.

  1. Ninja

    Ninja Well-Known Member

    Here's the spicy pumpkin soup as requested. I made this yesterday and it's so easy to make. I'm not sure what the syns are though. The whole can of coconut milk is 20.5 syns and 1 tbsp of Thai curry paste is 1 and I would say that this recipe makes about 6 bowls of soup, so 4 syns I guess per bowl. If anyone can work it out better than me be my guest as I'm not very good at it....lol.

    Spicy Thai Pumpkin Soup


    1 Kg pumpkin or butternut squash, peeled , de-seeded and cut into 1cm cubes.
    Frylight or 1 tbsp veg oil ( I use frylight)
    2 onions chopped
    2.5cm piece fresh root ginger, peeled and finely chopped
    4 tsp red Thai curry paste ( I've used Barts and Tesco Barts is better )
    450ml veg or chicken stock
    400ml light coconut milk (Blue dragon make it)
    small bunch of chopped coriander


    METHOD

    1) preheat oven to 180*c or gas 4 .Place pumpkin or butternut squash on a non stick baking tray and season , Roast for 30mins or until tender.

    2) Meanwhile, heat the pan add onions and ginger spray with frylight , saute for 10 mins until soft , stir in the curry paste and cook for 1 to 2 mins , then add the pumpkin, stock and coconut milk. cover and bring to the boil , then allow to cool slightly.

    3) Purée the soup in a food processor or hand blender in batches until smooth. Return to the pan, season to taste ( I sometimes also use a little canderal or sugar to taste )

    4) Add the chopped coriander or you can use chopped basil , which is also very nice.
     

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