Low Fat Recipe of the Week – Gluten Free Pumpkin & Spicy Sweet Potato Soup
November 11 2008 at 2:31 pm
What you Need:
- 600g Pumpkin Flesh
- 2 sweet Potatoes
- 1 Carrot
- 1 Onion
- 2 clove garlic
- 3tsp hot curry power
- 1 can Thai Gold Coconut Milk
- 2.5ltr chicken stock
- 1ooml cream
- salt & pepper.
Method:
Fry onion & garlic in oil until soft. Add curry powder, carrot, sweet potato & chopped pumpkin, season well with salt and Pepper. Fry for a couple of mins then add coconut milk and simmer for 4 mins. Add stock and boil for 20mins with lid on. Now puree with blender until smooth.
ENJOY!
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