Asian flavoured pumpkin soup

Transform classic pumpkin soup into a something special with an infusion of Asian flavours.

Recipe «Asian flavoured pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp vegetable oil, 1 brown onion, chopped, 1.2 kg Kent pumpkin, peeled, deseeded, chopped, 375ml can Carnation light & creamy coconut flavoured evaporated milk, 1 large lime, juiced , 2 tbsp fish sauce, 2 tbsp sweet chilli sauce, 1/2 cup fresh coriander leaves, finely chopped, plus extra, to serve , 1 small red chilli, sliced, to serve.

Ingredients:

• 2 tsp vegetable oil 
• 1 brown onion, chopped 
• 1.2 kg Kent pumpkin, peeled, deseeded, chopped 
• 375ml can Carnation light & creamy coconut flavoured evaporated milk 
• 1 large lime, juiced 
• 2 tbsp fish sauce 
• 2 tbsp sweet chilli sauce 
• 1/2 cup fresh coriander leaves, finely chopped, plus extra, to serve 
• 1 small red chilli, sliced, to serve 

Instructions

1. Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add pumpkin, evaporated milk and 1 cup water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is soft.
2. Remove saucepan from heat and set aside to cool for 10 minutes. Using a food processor or blender, process soup, in batches, until smooth. Pour puree into a clean saucepan. Add lime juice, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.