Lunch

Thai pumpkin soup with basil cream is for Lunch.

Thai pumpkin soup with basil cream takes several minutes to prepare.

Thai pumpkin soup with basil cream takes several minutes to cook.

Thai pumpkin soup with basil cream makes 2 servings.

The ingredients for Thai pumpkin soup with basil cream are:

Olive Oil, 1 tbsp
Onions, raw, 1 medium diced
Ginger Root, 3 tsp
green curry paste, 1 tbsp
coconut milk low fat, 2 serving
Vegetable Broth, 1 cup
Basil, 2 tbsp
Light Cream, .25 cup
Butternut Squash, 400 grams

Here is how you make Thai pumpkin soup with basil cream:

Preheat the oven to 180°C, gas mark 4. Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender. Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly. Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required. Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side. Number of Servings: 2Recipe submitted by SparkPeople user JWOURMS.

The nutritional information for Thai pumpkin soup with basil cream is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 336.2

• Total Fat: 21.5 g
• Cholesterol: 19.8 mg
• Sodium: 964.1 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 1.2 g
• Protein: 4.1 g

The dietary needs meet for Thai pumpkin soup with basil cream is Lactose Free