Roasted Pumpkin Soup Recipe With Thai Curry Paste Food

PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS

Steps:

• Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
• Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

THAI PUMPKIN SOUP WITH GREEN CURRY

Steps:

• Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
• Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
• Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
• Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.

THAI PUMPKIN SOUP

Steps:

• Heat oil in a very large saucepan or stockpot.
• Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes).
• Add curry paste, stir to combine and cook for 1 minute.
• Add tomato and cook, stirring, for another couple of minutes.
• Add pumpkin and mix well to combine.
• Add stock.
• Cover saucepan and bring soup to the boil.
• Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.
• Remove saucepan from heat, and allow the mixture to cool slightly.
• Using a hand blender, food processor or blender, puree soup (in batches if necessary).
• Return soup to saucepan and taste.
• Add salt, a teaspoon at a time, tasting after each addition.
• (For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.) Add coconut milk or cream, mix well and taste again.
• Add more salt if necessary.
• Reheat soup to serve.
• If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.