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.
PUMPKIN SOUP WITH ASIAN FLAVORS
Make and share this Pumpkin Soup with Asian Flavors recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan.
- Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
- Add the pumpkin and cook, stirring for about 2 minutes.
- Add the water, stock powder, sauce and juice.
- Simmer, covered until the pumpkin is just tender.
- Blend or process half the mixture and then return to the pan.
- Add the coconut cream and the herbs-stir over heat until hot.
Nutrition Facts : Calories 190.6, Fat 14.5, SaturatedFat 11.2, Sodium 256.1, Carbohydrate 16.1, Fiber 1.3, Sugar 3.5, Protein 3.4
ASIAN-STYLE PUMPKIN SOUP.
Make and share this Asian-Style Pumpkin Soup. recipe from Food.com.
Provided by Sonya01
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 223.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 8.2, Sodium 1113.1, Carbohydrate 38, Fiber 2.6, Sugar 13.4, Protein 10.9
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
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