Pumpkin Soup Asian Style

Ingredients

• 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.