Most pumpkin soups are high GI because they contain little protein to satisfy the appetite. This soup has a little more protein than usual due to added cashews and, if you use protein-enriched rice milk you'll add a little more.
Pour the rice milk into a large saucepan and heat, until simmering. Pour over the coconut and leave to stand for 5 minutes. Drain well, pushing pulp into a sieve. Discard the coconut pulp and set the ricemilk aside.
Heat the oil in a large heavy based saucepan, cook the onion, ginger and curry paste stirring over a medium heat until fragrant. Add the pumpkin,
coconut infused ricemilk and stock. Cook partiallycovered for 10 minutes or until the pumpkin is tender.
Puree until smooth in a food processor or blender. Season to taste with salt, pepper and lime.
Serve topped with the coriander ginger pesto.
For the pesto: Combine the coriander, cashews,
ginger, lime and oil into a small food processor and
pulse until roughly chopped and combined.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 20 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1435 kj |
| Calories | 343 kcal |
| Fat | 18.6 g |
| Saturated Fat | 3.4 g |
| Total Carbohydrate | 32.9 g |
| Total Protein | 9.5 g |
| Fibre | 3.9 g |
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