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Eatslim Thai Pumpkin Soup

Serves 4

3 vegetable | 1 fat | 1 dairy protein

Ingredients:

  • 1 Tbsp coconut oil
  • 1 small butternut pumpkin, peeled, deseeded and chopped
  • 4 whole garlic cloves, sliced
  • 2 carrots, chopped
  • 2 small onions, finely sliced
  • 2 heaped tsp Eatslim Thai Spices*
  • 3 kaffir lime leaves    
  • 750ml water
  • 2 vegetable stock cubes
  • 400ml coconut milk (Diva) or 400ml light evaporated milk with coconut (Great Shape)
  • Salt & pepper to season
  • 4 Tbsp natural yoghurt
  • Juice of 1 lime
  • Handful finely chopped fresh coriander leaves
  • Handful finely chopped spring onions 
Directions:

 

  1. In a large saucepan, add coconut oil and heat on a low heat.  Add all the vegetables, Eatslim Thai Spices and kaffir lime leaves.  Sauté mixture for 5 minutes, stirring occasionally.
  2. Add water, crumbled stock cubes and coconut milk or light evaporated milk with coconut and bring mixture to boil.  Once boiling, reduce heat to low, cover with lid and simmer for 30 minutes stirring occasionally.  
  3. Remove from heat and stick blend soup for a fine texture (or if preferred, use potato masher for coarser texture).  Divide into 4 bowls.  Add 1 Tbsp natural yoghurt and a drizzle of lime juice to each bowl.  Sprinkle with coriander and spring onions and serve immediately.