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The ingredient of Thai Style Pumpkin Soup With Coriander Pesto
- 2 bunches coriander roots trimmed a few leaves reserved for garnish
- zest and juice of 1 lemon
- 2 garlic cloves
- 1 3 cup 80ml olive oil
- 1 onion chopped
- 2 teaspoons grated ginger
- 1 tablespoon thai red curry paste
- 1kg pumpkin peeled cut into small cubes
- 2 cups 500ml massel vegetable liquid stock
- 400ml canned light coconut milk
- thinly sliced red onion to garnish
- thinly sliced red chilli to garnish
The Instruction of thai style pumpkin soup with coriander pesto
- to make the coriander pesto process coriander lemon zest lemon juice and garlic in a food processor slowly add 3 tablespoons of the oil to give a sauce consistency adding a little warm water if necessary then season
- heat the remaining tablespoon oil in a large pan over medium heat add onion and stir for 1 minute add ginger and paste and stir for 1 minute add pumpkin and stock bring to boil then simmer over low heat for 15 minutes until pumpkin is cooked cool slightly then blend until smooth return to the pan add the coconut milk and season then warm through
- to serve place soup in bowls and swirl in a spoonful of pesto garnish with the onion chilli and reserved coriander leaves
Nutritions of Thai Style Pumpkin Soup With Coriander Pesto
calories: 317 153 caloriescalories: 23 grams fat
calories: 10 grams saturated fat
calories: 17 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 482 43 milligrams sodium
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calories: nutritioninformation