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Pumpkin soup-Asian Style

Asian Style Low Fat Pumpkin Soup

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 20 minutes

4 cups chicken stock (or vegetable stock)

1kg/2.2lbs pumpkin pieces (the smaller the pieces the faster it will cook)

2 tablespoons tom yum paste

1-2 tablespoons sambal terasi (or your favourite chilli sauce)

Fresh chives to serve

Avocado and everything but the bagel mix to sprinkle on top

Step 1 - Simmer the stock with the pumpkin and then add the tom yum paste and sambal. Use a stick or immersion blender to create a smooth soup. Ladle into bowls and sprinkle with seed mix and chives and serve.


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