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Pumpkin and Coconut Cream Soup


Pumpkin and Coconut Cream Soup recipe













Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber


400 grams pumpkin
peeled, cut into 2 cm cubes
1 tablespoon lemon juice
or lime juice
100 grams shrimp
uncooked, green, or dried shrimp
2 medium onions
¼ teaspoon shrimp paste
2 each hot chili peppers
fresh, seeded, or 2 ts roasted chili paste
1 tablespoon lemongrass
finely chopped
300 millilitres water
750 millilitres coconut milk
(reserve thick cream)
1 tablespoon fish sauce
1 teaspoon sugar
½ teaspoon black pepper
80 grams basil
fresh, (reserve some for garnish), or arugula


Sprinkle lemon or lime juice over pumpkin and leave to stand for 20 minutes. Shell and devein fresh prawns or wash dried shrimp.

In a food processor, blend together prawns, onions, shrimp paste, chillies, lemon grass and a little water until they form a smooth paste.

Mix together water and thin coconut milk in a large saucepan.

Add the paste, fish sauce, sugar and pepper, whisking to combine thoroughly.

Bring mixture to a boil, then reduce heat and add pumpkin.

Simmer over low heat until pumpkin is tender, about 20 minutes. Adjust seasoning if necessary.

Just before serving, stir in basil leaves and thick coconut cream. Garnish with a few basil leaves or arugula.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 937% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 334mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 15g
Vitamin A 334% Vitamin C 24%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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