Recipes 

Here’s a taste of the recipes you’ll find in my books as well as other healthy and delicious food ideas that come when the mood takes me. Enjoy!

 

28 Mar 2014

Pumpkin Soup with Asian flavours

Posted by Nicole Senior on Friday, March 28, 2014

Serves 6-8

 Ingredients

1 whole Butternut pumpkin, peeled, de-seeded, flesh chopped into 2cm cubes

I large onion, diced

1 small (or half a large) red capsicum (AKA sweet bell pepper), de-seeded and diced

1 tablespoon oil (canola, sunflower)

1 tablespoon Thai red curry paste

1 Tablespoon smooth peanut butter

1 tablespoon Thai fish sauce

1 litre salt-reduced chicken stock (or vegetable stock)

1 can light (reduced fat) coconut milk

Fresh coriander (cilantro), for garnish

 Method

  • Place the pumpkin into a microwave safe container and microwave on high for 8-10 minutes, or until the pumpkin is soft. Set aside.
  • Heat the oil in a soup pot over medium heat. Fry the curry paste for a few minutes.
  • Add the onion and capsicum and stir fry until onion is transparent.
  • Add the peanut butter and stir until mixed.
  • Return the cooked pumpkin to the pot and stir until combined.
  • Add the stock and coconut milk to the pot and use a stick blender to puree until smooth (or transfer to a blender, puree, and return to the pot).
  • Simmer for 15 minutes, or until reduced to your liking.
  • Serve with fresh coriander as garnish.

 Notes: you could use other pumpkin varieties; substitute half a large pumpkin for the whole butternut.

You could also boil the pumpkin on the stove if you wish.

Delicious served with wholegrain sourdough