INGREDIENTS

  • 1 teaspoon olive oil
  • 1brown onion, finely chopped
  • 1 1/4 kg pumpkin , kent, peeled coarsely chopped
  • 1 liter chicken stock, made by using stock cubes (4cups)
  • 1/2 cup light coconut milk (125ml)
  • 2 tablespoons fish sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon brown sugar
  • 40 g snow pea sprouts, trimmed, to serve
  • 1 cup Thai basil , to serve

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Add the onion and cook, stirring for 5 mins or until softened.
  3. Add the pumpkin and stock and bring to the oil.
  4. Reduce heat to low.
  5. Simmer for 25 mins or until tender.
  6. Using a wand blender or a food processor, puree the pumpkin mixture.
  7. Return to pan over low heat.
  8. Add the coconut mil, fish sauce, lemon juice, chili sauce and sugar.
  9. Cook, stirring for 2 mins or until combined and heated through.
  10. ladle into warmed bowls and top with snow pea spouts and basil.
  11. Serve.