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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large saucepan and add onion, saute until translucent. | 2. Add ginger and chilli and toss briefly. | 3. Add pumpkin and stock. | 4. Bring to the boil, reduce heat and simmeer for 20 mins. | 5. or until pumpkin is tender. | 6. Stir in the rest of the ingredients and process until smooth. | 7. Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving. | 8. ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk. | 9. Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	15	ml		121.9578	0.0	0.0	13.7961
onion	1		chopped	60.0	14.01	1.65	0.15
ginger	20	ml	grated	24.4679	5.231	0.6559	0.3097
red chile	1 -2			-	-	-	-
coriander	125	ml	chopped	1.9443	0.3102	0.1801	0.044000000000000004
pumpkin	1			4.95	1.0824	0.3399	0.0231
vegetable stock	1 1/4	1/4		13.8125	2.5691	0.6629999999999999	0.1934
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
garlic	10 -15		crushed	0.0	0.0	0.0	0.0

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