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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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