Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.
Reserve 1/2 cup coconut cream. Combine remaining coconut cream with onion, pumpkin, sweet potato, water and curry paste in a large saucepan. Bring to a boil and reduce heat, simmer, uncovered, for 10 mins or until vegetables are soft.
Blend or process mixture, in batches, until smooth.
Meanwhile, heat reserved coconut cream in small saucepan without boiling. Serve soup drizzled with coconut cream.
Chop up meat of pumpkin - the smaller the quicker it
00b0F.
Slice the pumpkin and squashes in half and place cut side
Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
l in a saucepan and saute the onions, pumpkin and apple chunks until
175 degrees C).
Place pumpkin halves on baking sheet.
Season chicken breasts with salt and pepper. Cook the chicken for
o soften.
Peel and dice the pumpkin and add to the shallots
Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
Add the squash and the stock, bring to the boil and simmer until squash is soft.
Add the spices and coconut, stirring until the coconut melts.
Blend until smooth and creamy.
Return to the pan and heat through. Before serving garnish with coriander.
op off the pumpkin and carefully scoop out the seeds and the stringy
ean out the cooking pumpkin; remove the skin and cut into 1/2inch
Peel and chop pumpkin.
In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
Pour vegetable stock over the pumpkin and add enough water so the
Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.
he lemon grass, ginger, and garlic and cook, stirring constantly, until
Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
Serve either straight as it is, or garnish with some fresh dill and/or sour cream.
ems if they're thick and tough. Chop spinach leaves
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.