Chilli pumpkin and coconut soup with bread crisps

Serves: 4
Time to make: 20 mins

Ingredients

4 mountainbread wraps, cut into wedges
2 x 500g cans or pouches store-bought pumpkin soup (we used Pitango Organic Pumpkin & Ginger Soup)
400ml can light coconut milk
1½ cups shredded cooked chicken breast
1 cup broccoli florets
2 cups thinly sliced green beans
1 long red chilli, thinly sliced
1 cup bean sprouts
fresh coriandercilantroX sprigs, to garnish

Instructions

1 Preheat oven to 200°C. Line a large baking tray with baking paper. On tray, place bread wedges and spray with olive oil. Bake for 6 minutes, turning halfway through cooking, or until golden brown. Remove from oven. Cool on tray (the bread will crisp).

2 Meanwhile, in a large saucepan, combine soup and coconut milk and stir over medium heat for 5 minutes, or until the mixture boils. Add the chicken, broccoli and green beans and cook for 3 minutes, or until broccoli is tender. Remove soup from the heat. Stir in sliced chilli.

3 Top soup with bean sprouts and coriander sprigs. Serve with bread crisps.