Asian-Style Pumpkin Soup. - cooking recipe

Ingredients

1 teaspoon olive oil
1 brown 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

Preparation

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