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Chilli pumpkin and coconut soup with bread crisps
Mains
1 ratingsRate

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 coriander 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.

    Variations

    Make it low FODMAP: Swap garlic for garlic-infused oil, cauliflower for broccoli, and red onion for 1 cup green leek.

    Make it gluten free: Use gluten-free wraps and check soup is gluten free.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

    Nutrition Info (per serve)

    • Kilojoules 1460kJ

    • Calories 348cal

    • Protein 23g

    • Total fat 12g

    • –Saturated fat 7g

    • Carbohydrates 30g

    • –Sugars 12g

    • Dietary fibre 6g

    • Sodium 800mg

    • Calcium 100mg

    • Iron 2mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Amanda Lennon - Chef, Food Editor
    Photographer: Mark O'Meara
    First published: Aug 2019

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