Thai Style Pumpkin Soup

Thai Style Pumpkin Soup

Serves 4

Ingredients

  • 750g pumpkin – chopped

  • 1 carrot – peeled and chopped

  • 1 onion – diced

  • 1 clove garlic – crushed

  • Coconut oil for cooking

  • 2 tablespoons curry powder

  • 1 litre vegetable stock

  • 100g peanut butter – we used Pic's Peanut Butter

  • 1 can lite coconut milk

  • 30g Bioflex Nutrition BioLife in vanilla

  • *Optional chili to taste

 

Directions

1. Heat coconut oil in a large pot on the stove. Add vegetables and curry powder and stir for 1-2 minutes before adding stock and bringing to a simmer. 2. Add peanut butter and stir through. 3. Allow to simmer for 10 minutes. 4. Add coconut milk and BioLife. Allow to cool slightly and then blend to a smooth consistency using a stick blender. 5. Serve with rice noodles and top with coriander, chili and sesame seeds.

 

Nutrition Information

Per serve (550g) / Per 100g

Energy (kJ): 845/153 | Protein (g): 18/3.3 | Fat (g): 5.9/1.1 | Saturated fat (g): 3.5/0.6 | Carbohydrates (g): 17.3/3.3 | Sugar (g): 13/2.4 | Sodium (mg): 103/19