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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180C, gas mark4; Place the pumpkin or butternut squash on a non-stick baking tray and season; Roast for 30 minutes, or until tender. | 2. Meanwhile heat the oil in a medium pan and add the onion and ginger; Cover and saute for 10 minutes, stirring occasionally. | 3. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk; Cover and bring to the boil, then allow to simmer for 5 minutes; Remove from heat and cool slightly. | 4. Puree the soup in a food processor or blender in 2 batches, until smooth; Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required. | 5. Place the cream and chopped basil in a small pan and heat gently. | 6. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1		peeled deseeded cut	4.95	1.0824	0.3399	0.0231
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
gingerroot	2 1/2		peeled chopped	-	-	-	-
thai red curry paste	4	teaspoons		-	-	-	-
vegetable stock	450	ml		21.0175	3.9093	1.0088	0.2942
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
single cream	142	ml		-	-	-	-
basil	1	package	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.