Lunch Calorie-Conscious Fragrant Pumpkin Soup

Nutrition per serve

Ingredients

• 400g butternut pumpkin
• 80g leek
• 1pcs vegetable stock cubes
• 200ml coconut milk
• 15g red galangal seasoning
• 40g roasted cashews
• 1bunch coriander
• 500ml (2 cups) boiling water

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin and cut into 2cm chunks. Discard the dark green top from the leek. Halve the leek lengthwise, rinse under running water to remove any hidden dirt, then thinly slice.
2. Step 2 — Prep stock
   Crumble the stock cubes into a small saucepan. Add 500ml (2 cups) boiling water and stir to dissolve.
3. Step 3 — Start soup
   Add the pumpkin, leek, coconut milk and red galangal seasoning to the stock and stir to combine. Season lightly with salt and pepper and bring to the boil.
4. Step 4 — Simmer soup
   Reduce the heat to medium-high and simmer the soup for 12 mins or until the pumpkin is tender.
5. Step 5 — Prep toppings
   Meanwhile, finely chop the cashews. Pick the coriander leaves, discarding the stems.
6. Step 6 — Blend soup and serve
   Blend the soup with a stick blender until smooth (take care when blending hot soup as the mixture may spit). Taste, then season with salt and pepper. Divide the soup among bowls and scatter with the cashews and coriander to serve.

Allergens

Soy, Cashew