With 15% less calories, 67% less fat, 81% less saturated fat and 20% more protein thanks to making some ingredient substitutions, this delicious and warming pumpkin soup with hints of thai flavours is sure to hit the spot.
223 calories, 4.72g fat, 2.2g saturated fat, 32g carbohydrate, 18.6g sugar, 5g fibre, 9g fibre.
1kg butternut pumpkin
1 clove garlic
1 teaspoon paprika
2 tablespoons red curry paste
250g Philladelphia Cream for Cooking Extra Light
1 tsp natural coconut essence
1/4 cup chopped coriander
1 cup cold water
In a non-stick pan sautee all ingredients (chopped) except cream, coconut essence, and water.
Once soft, allow to cool sightly and then blend ingredients together.
Pour blended smooth mixture into a saucepan and stir through water.
Add cream and coconut essence, and on a low heat and stirring regularly, bring back to hot temperature and serve.