Ingredients
- ( 3.5 cup) Butternut Pumpkin
- ( 1 stalk) Lemongrass
- ( 1 medium) Red Onion
- ( 2 long) Long Green Chilli
- ( 1.5 cup) Reduced Fat Coconut Milk
- ( 500 ml) Stock
- ( 2 tbsp) Lime Juice
Did you know?
Cutting the pumpkin into consistent cubes is import for this dish, it means the pumpkin will all be ready at the same time.Butternut Squash Soup in Lemongrass Coconut Milk
Serves 4Time 45 mins
A southeast Asian twist on the classic pumpkin soup
Fat - total
2g
3%
Fat - saturated
7g
30%
Salt
337mg
15%
Protein
4g
7%
Carbs
9g
3%
Sugar
6g
7%
Energy
519kJ
6%
Fibre
4g
12%
% based on an adult’s recommended daily intake
Ingredients
- ( 3.5 cup) Butternut Pumpkin
- ( 1 stalk) Lemongrass
- ( 1 medium) Red Onion
- ( 2 long) Long Green Chilli
- ( 1.5 cup) Reduced Fat Coconut Milk
- ( 500 ml) Stock
- ( 2 tbsp) Lime Juice
Method
- Begin by making the paste, blend the onion, chilli and chopped white section of the lemongrass into a smooth paste.
- In a pan heat the oil add the paste cook for 2-5 minutes until fragrant and then add the coconut milk, add the peeled and diced pumpkin and stock.
- Cook for 15 to 20 minutes until the pumpkin is just cooked. Season with lime juice and serve.
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