Easy Thai Pumpkin Soup Food

THAI PUMPKIN SOUP

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

THAI PUMPKIN SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
• Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

EASY THAI PUMPKIN SOUP

Steps:

• Heat oil in a large saucepan and add onion, saute until translucent.
• Add ginger and chilli and toss briefly.
• Add pumpkin and stock.
• Bring to the boil, reduce heat and simmeer for 20 mins.
• or until pumpkin is tender.
• Stir in the rest of the ingredients and process until smooth.
• Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
• ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
• Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.

THAI PUMPKIN SOUP

Steps:

• Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
• To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
• Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.

EASY PUMPKIN LAKSA SOUP

Steps:

• Heat oil ( not too much) and gently heat the curry paste.
• Add cooked chicken.
• Add pumpkin soup, coconut milk and chicken stock.
• Gently heat through until simmering.
• Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.

THAI PUMPKIN SOUP

Steps:

• Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
• Add the pumpkin, hot pepper, shallots, garlic and lime zest.
• When the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
• At this point you can refrigerate and finish the dish later if desired.
• Puree the mixture with a hand blender or in a food processor.
• Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
• Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
• Serve immediately, garnished with chopped cilantro, if desired.

EASY PUMPKIN SOUP

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.

ROASTED THAI PUMPKIN SOUP (LOW FAT)

Steps:

• Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
• Peel and seed the half Kent pumpkin and cut into small portions.
• Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
• Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
• Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
• Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.