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Рецепт Thai Spiked Pumpkin Soup
by Global Cookbook

Thai Spiked Pumpkin Soup
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Ингредиенты

  • 1 lrg brown onion
  • 2 Tbsp. extra virgin olive oil
  • 4 x cloves garlic
  • 1/2 bn coriander
  • 1 sm red "birdseye" chilli
  • 1/2 tsp chilli paste
  • 1 tsp grnd cumin
  • 1 tsp turmeric
  • 500 gm Queensland Blue pumpkin
  • 500 gm Butternut pumpkin
  • 500 gm Jap pumpkin
  • 1 1/2 lt chicken stock
  • 400 ml Farmhouse lowfat milk
  • 3 Tbsp. dessicated coconut

Инструкции

  1. Heat the extra virgin olive oil in a large saucepan and add in the onion and garlic and cook for 10 min to caramelise gently. Add in the chilli and coriander stems
  2. (finely minced) and stir till fragrant.
  3. Add in the remaining spices and heat till toasted. Add in all the pumpkin pcs and stir to coat with spice mix. Cover with a lid and cook over a low heat for 30 min till the pumpkin is beginning to soften and turn brown. Add in just sufficient stock to cover and stir well.
  4. Simmer for 1 hour, then add in the lowfat milk and coconut and simmer for a further 15 min. Puree then serve, garnished with extra chillies and coriander.