Free Healthy Recipe - Thai Spiced Pumpkin Soup with Coriander & Ginger Pesto

Dairy free, Gluten free, Low GI, Wheat Free

Most pumpkin soups are high GI because they contain little protein to satisfy the appetite. This soup has a little more protein than usual due to added cashews and, if you use protein-enriched rice milk you'll add a little more.

500 ml rice milk
1 tbsp olive oil
1 large onion
2 cm piece ginger, peeled and grated
750 grams Jap or Butternut pumpkin, peeled and diced
squeeze lime juice to taste
½ bunch coriander stems and leaves, roughly chopped
50 grams cashews
3 cm piece ginger, peeled and sliced
1 lime finely grated zest only
1 tbsp olive oil

Pour the rice milk into a large saucepan and heat, until simmering. Pour over the coconut and leave to stand for 5 minutes. Drain well, pushing pulp into a sieve. Discard the coconut pulp and set the ricemilk aside.

Heat the oil in a large heavy based saucepan, cook the onion, ginger and curry paste stirring over a medium heat until fragrant. Add the pumpkin,
coconut infused ricemilk and stock. Cook partiallycovered for 10 minutes or until the pumpkin is tender.

Puree until smooth in a food processor or blender. Season to taste with salt, pepper and lime.
Serve topped with the coriander ginger pesto.

For the pesto: Combine the coriander, cashews,
ginger, lime and oil into a small food processor and
pulse until roughly chopped and combined.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 20 mins
Ready in: 40 mins

Suitable for:
Dinner, Entree, Lunch, Soup
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Nutritional Information - Per Serve
Kj 1435 kj
Calories 343 kcal
Fat 18.6 g
Saturated Fat 3.4 g
Total Carbohydrate 32.9 g
Total Protein 9.5 g
Fibre 3.9 g

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