COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
PUMPKIN-COCONUT SOUP
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 12 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPICY PUMPKIN SOUP THAI STYLE
Pumpkin Soup can be horribly bland and taste cloying in your mouth. This Thai Style Spicy Pumpkin Soup is the opposite. Creamy, full of flavour and with a little side kick, it will warm your cockles and fill your tummy with hearty goodness.Not much hands-on time required.
Provided by Phasinee Doddeo
Categories Soup
Time 1h
Number Of Ingredients 25
Steps:
- Slice the lemongrass into 1 inch lengths and slice or chop up everything else
- Feel free to add vegetables from the fridge which are likely to go in the bin. Just chop off then ends, cut out any nasty bits and chop or slice it up and add it to the mix. Don't add vegetables with a lot of carbohydrates such as potatoes or similar root crops - they will turn the stock cloudy.
- I recommend not adding salt or other seasonings though if you do please season very conservatively. Then the stock can be used in any dish which is seasoned later.
- Top up with water level with the top of the vegetables and bring to the boil.
- Simmer for 45 minutes with the lid on the saucepan to reduce evaporation.
- Strain the stock from the vegetables and store in 2 cup freezer bags for up to 3 months in the freezer or use immediately. Storing in smaller bags is much more convenient both from the storage and use point of view.!
- Cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds.
- Cut away the hard outer skin with a knife or a vegetable peeler and cut into pieces about 1 inch or so thick.
- Take a large bowl and part fill with water. Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe.
- Place the cumin and coriander seeds and black peppercorns into a mortar and grind with a pestle to release the aromas. You can also use a spice mill or electric spice grinder but it is not quite the same.
- Heat your soup pot and roast the ground spices without oil in the dry pan for about 1 minute - until you can start to smell the aroma. Remove from the pot and set aside for a minute.
- Slice or chop the onions. Heat the oil in the bottom of your soup pot and cook until they turn slightly translucent. Add the brown sugar and caramelize. Set aside for a minute.
- Crush the garlic or slice and cook in a little oil for about 1 minute and then add in the red curry paste and stir. Add in a little coconut cream to form a paste.
- Continue to add the coconut cream to thin the paste into a sauce-like consistency, until you have added about half the coconut cream.
- Add back in the caramelized onions and the spices you toasted earlier.
- Add in the vegetable stock, the fish sauce and the honey and bring to a simmer.
- Simmer with the lid on for 30-45 minutes until the pumpkin is soft and yields easily when poked with a fork.
- Taste the soup. You will almost certainly need more salt to adjust. I prefer to add sea salt 1/2 teaspoon at a time about 1 minute apart to avoid over-salting. Stop adding salt a little before you think it is perfect because when blended the taste will change.
- Allow the soup to cool and then blend in small batches to a smooth consistency. If you blend the soup hot take extreme care. At the very least ensure you do not fill the blender more than half full, ensure to cover the entire top with a thick cloth or towel and start blending at the lowest speed and increasing gradually. This is important to avoid scalding which WILL happen if you overfill the blender and do not hold fast the cover safely.
- After blending taste the soup again adding more salt if necessary. If the soup is too spicy then you can temper this a little with more coconut cream which you can also use to make the sauce even more lovely and creamy.
- Pour into bowls and drizzle in coconut cream to make a pretty pattern, gently sprinkle roasted pumpkin seeds on top and finish off with a sprig of parsley.
- Cut up a few slices of fresh bread and butter and enter pumpkin heaven!
Nutrition Facts : ServingSize 8 oz, Calories 649 kcal, Carbohydrate 90 g, Protein 13 g, Fat 33 g, SaturatedFat 23 g, Sodium 1883 mg, Fiber 8 g, Sugar 47 g
THAI PUMPKIN SOUP
Make the most of autumn's harvest with this warming, seasonal soup
Provided by James Martin
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium
THAI COCONUT PUMPKIN SOUP
Make and share this Thai Coconut Pumpkin Soup recipe from Food.com.
Provided by PalatablePastime
Categories Coconut
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, stir-fry onion in oil until golden brown.
- Add shrimp, chiles, and shrimp paste; fry for 1 minute.
- Add water and bring to a boil.
- Add pumpkin, reduce heat, and simmer for 10 minutes.
- Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
- Serve garnished with lemon juice, basil leaves, and cilantro.
NINA'S THAI COCONUT-PUMPKIN SOUP
A good way to change up pumpkin soup! Great for those who like a good bit of spice but can be adjusted to taste. Even my boyfriend who does not like pumpkin enjoyed this one! Depending on the level of heat you want, you can increase or decrease the amount of heat in the dish.
Provided by Nina George
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Combine pumpkin, curry paste, and chile pepper in a large soup pot over medium-high heat. Cook until pumpkin begins to soften, about 5 minutes. Add enough water to cover completely. Bring to a boil and cook until soft, about 30 minutes.
- Puree soup with an immersion blender until smooth. Pour in coconut milk and serve with fresh basil leaves.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 13.3 g, Fat 11.8 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 111.7 mg, Sugar 2.5 g
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.
THAI PUMPKIN SOUP WITH COCONUT MILK {VEGAN}
Thai Pumpkin Soup with coconut milk is the ultimate winter warmer. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup.
Provided by Delicious Everyday
Categories Soup
Time 50m
Number Of Ingredients 9
Steps:
- Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
- Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
- Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
- Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining coriander (cilantro) leaves and chilli.
Nutrition Facts : Calories 194 kcal, Carbohydrate 24 g, Protein 3.1 g, Fat 11.76 g, Sodium 34.1 mg, ServingSize 1 serving
THAI PUMPKIN SOUP (VEGAN, 30 MINUTES)
You won't believe how simple, yet wildly flavorful this Thai Pumpkin Soup is. Healthy, gluten free, and made in just 30 minutes, this vegan pumpkin soup recipe is fall perfection.
Provided by Jamie Vespa MS, RD
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onions and carrots; cook until the veggies start to soften, around 8 minutes.
- Stir in the tomato paste, curry paste, garlic, and ginger. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
- Add pumpkin puree and broth; stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15 minutes.
- Carefully transfer the soup to a high power blender using a ladle. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. (Alternatively, you can use an immersion blender and blend the soup right in the pot!)
- Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1 to 2 minutes, though the soup should still be quite hot. Stir in lime juice, ladle soup into bowls, and add garnishes of choice.
Nutrition Facts : Calories 297 kcal, Protein 2 g, Carbohydrate 25 g, Fiber 5 g, Sugar 13 g, Fat 20 g, SaturatedFat 14 g, Sodium 640 mg, ServingSize 1.2 cups
THAI PUMPKIN AND COCONUT CREAM SOUP
Make and share this Thai Pumpkin and Coconut Cream Soup recipe from Food.com.
Provided by Busters friend
Categories Coconut
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
- Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth.
- Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
- If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.
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SPICY THAI PUMPKIN COCONUT SOUP (PALEO, GLUTEN-FREE, VEGAN)
From irenamacri.com
5/5 (7)Category SoupCuisine ThaiTotal Time 35 mins
- Add the onion, lemongrass, chilli, coriander stalks, galangal, turmeric and kaffir lime leaves to a medium saucepan and sauté in coconut oil over medium heat for 2–3 minutes.
- Add the pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to the boil. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife.
- Remove the turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender, in batches if needed. Puree until smooth, then add the coconut cream and lime juice. Whiz a couple more times to incorporate. Serve with a ripple of coconut cream and fresh coriander leaves on top.
THAI COCONUT PUMPKIN SOUP - JUST A TASTE
From justataste.com
4.6/5 (22)Total Time 30 minsCategory SoupCalories 95 per serving
- Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
- Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
- When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.
THAI-STYLE PUMPKIN AND COCONUT CREAM SOUP RECIPE | GOOD FOOD
From goodfood.com.au
- Add shallots, ginger, lemongrass and chilli powder and cook for 3-5 minutes or until soft and translucent.
SLOW COOKER THAI PUMPKIN COCONUT SOUP - SALU SALO RECIPES
From salu-salo.com
5/5 (1)Estimated Reading Time 50 secsServings 8Total Time 5 hrs 20 mins
THAI PUMPKIN AND COCONUT MILK SOUP RECIPE - THE …
From thespruceeats.com
4.1/5 (23)Total Time 25 minsCategory Dinner, Lunch, SoupCalories 750 per serving
THAI PUMPKIN COCONUT SOUP - CANADIAN LIVING
From canadianliving.com
THAI COCONUT-PUMPKIN SOUP RECIPE - COOKING LIGHT
From cookinglight.com
Servings 8Calories 147 per servingTotal Time 1 hr 5 mins
- Add garlic; cook 2 minutes. Add pumpkin, apples, curry paste, ginger, and salt; cook 5 minutes, stirring often.
- Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.
THAI PRAWN, PUMPKIN & COCONUT SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Starter/Entree
- Preheat grill (broiler) to high. Wrap the shrimp paste in a small piece of foil and place under preheated grill for 2 minutes or until aromatic, turning halfway through cooking.
- Put the roasted shrimp paste in a small food processor with the chilli, peppercorns, sambal oelek, garlic and a pinch of salt, and process until smooth. Set aside.
- Heat a wok over high heat, add the vegetable oil and swirl to coat the side. Cook the spring onion for 1-2 minutes or until lightly golden, then remove from the wok. Set aside.
- Add the coconut cream to the wok and bring to the boil over high heat. Reduce the heat and simmer for 10 minutes or until the oil starts to separate from the cream, this is called cracking.
THAI PUMPKIN SOUP WITH COCONUT AND LIME | FOOD TO LOVE
From foodtolove.co.nz
Cuisine ThaiCategory Midweek DinnerServings 4Total Time 25 mins
- Heat the oil in a large saucepan and sauté the shallot, ginger, garlic and curry paste for 2-3 minutes over a medium-low heat until soft and fragrant but not coloured.
- Add the pumpkin and stock and simmer for 10 minutes, then mash or blend to reach desired consistency.
- Add three-quarters of the coconut cream (reserve the rest for serving) and stir in half the lime zest and half the sliced kaffir lime leaves. Warm through but do not boil.
- Serve in bowls with a swirl of remaining coconut cream and garnish with remaining lime zest and kaffir leaves.
THAI PUMPKIN AND COCONUT SOUP - MY ORGANIZED CHAOS
From myorganizedchaos.net
Reviews 99Calories 538 per servingCategory Soups
- Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
- Add the curry paste to pan and cook, stirring for about 2 minutes and the vegetables are coated all over.
THAI PUMPKIN SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 6
- In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.
THAI PUMPKIN SOUP | EASY VEGAN RECIPES | VEGANUARY
From veganuary.com
Cuisine BritishCategory LunchServings 6
- Preheat your oven to 200c Celsius. Slice the pumpkin into even wedges a few inches in thickness. Use a teaspoon to scrape out the seeds and reserve them for another recipe. Lightly oil the exposed pumpkin flesh and arrange on a baking tray with one of the fat sides down. Halve, peel and lightly oil the onions. Use your hands to break them up slightly and arrange them on top of the pumpkin. Put in oven.
- After 45 minutes, remove the onions and check the pumpkin. If a fork can slide easily through the flesh, it’s ready to go. If not, return the pumpkin to the oven for an additional 15 minutes or until soft. When cooked and reasonably cool, use a spoon to scrape the skin off the cooked pumpkin and discard.
- Bring a large pot with a splash of coconut oil to medium heat before adding in the baked onions, cooking for 5 minutes. Add in the red curry paste, ginger, turmeric and coriander powder. Once fragrant, add the fish sauce and cook for 2 more minutes, stirring.
- Turn the heat up and add 750ml of water and the cooked pumpkin flesh. When boiling, reduce to a simmer and continue for at least 15 minutes. Turn the heat off and add 400ml coconut cream before using an immersion blender to puree until smooth.
TOP THAI SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Darlene SchmidtPublished 2007-06-15
- Chicken Noodle Soup (With Rice Noodles) Try this fantastic chicken noodle soup recipe from the Thai kitchen! If you like chicken noodle soup, you'll love this fragrant version of a universal classic.
- Traditional Thai Tom Yum Soup. There are lots of imitations out there, so be sure to try this traditional Thai tom yum soup recipe. It will melt away your worries and cares with its intoxicating mix of lemongrass, lime and coconut milk.
- Vegetable Noodle Soup With Tofu & Lemongrass (Vegan/Gluten-Free) This soup is one of our all-time favorites, and it also happens to be vegetarian, vegan, and gluten-free, which makes it perfect for anyone you happen to be cooking for.
- Thai Pumpkin Coconut Soup. In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a lightly curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant.
- Vegetarian Tom Yum Soup (Vegan/Gluten-Free) This vegetarian version of Tom Yum Soup is easy to make, plus it's just as delicious and healthy (if not more so!)
- Thai Hot & Sour Soup. Hot and Sour Soup is similar to Tom Yum Soup but has a delightfully different flavor. It relies on egg instead of coconut milk to thicken it, shredding into beautiful white egg "clouds."
- Classic Thai Chicken Soup (Tom Ka Gai) Thai Chicken Soup (Tom Ka Gai) has that distinctive Thai flavor—a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the fall and winter when it can also provide you with added health benefits, helping to ward off cold and flu bugs.
- Special Thai Orange Fish Soup. This special Thai soup is based on an ancient recipe from the Central Plains region of Thailand, where rice, fish, and vegetables are the common local ingredients.
- Thai Pumpkin Soup With Shrimp & Cucumber. This fabulous pumpkin soup is healthy, flavorful and mood-enhancing! Perfect for the fall or winter, this warming soup recipe features pumpkin or squash paired with shrimp and/or chunks of fish (any type of white fish fillets will work) plus some healthy greens.
- Thai Dumpling Soup (Thai-Style Wonton Soup) This dumpling soup recipe is the perfect comfort food any night of the week! The dumplings are easily assembled using wonton wrappers (wrapping instructions included).
VEGAN THAI PUMPKIN SOUP - THE DELICIOUS SPOON
From thedeliciousspoon.com
5/5 (7)Total Time 30 minsCategory Dinner, LunchCalories 281 per serving
- In a large stockpot over medium-high heat add the olive oil, onions and garlic. Cook until the onions become translucent and the garlic softens.
- Add the vegetable broth, pumpkin puree, ginger, tomato paste, coconut cream, coconut milk, Thai green chilis, salt and pepper. Mix until well combined. Reduce heat to medium and allow to simmer for 20 minutes.
- Using a hand blender carefully without splashing blend the soup until smooth and any chunks of onions or green chilis are blended.
THAI PUMPKIN SOUP - A SAUCY KITCHEN
From asaucykitchen.com
4.4/5 (23)Servings 5Cuisine ThaiTotal Time 30 mins
- Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic, ginger and chilli pepper. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
- Stir in the coconut milk, vegetable stock and lime juice. Bring the mixture to a simmer. Stir in the cauliflower florets. Cover and let the cauliflower cook and soften in the soup for 15 minutes.
- Stir in the leafy greens and cook uncovered an additional 5 minutes at least. Taste and adjust seasoning as needed (add more salt, pepper, lime juice as you see fit).
THAI STYLE PUMPKIN SQUASH SOUP - GARLIC & ZEST
From garlicandzest.com
4.1/5 (11)Category Appetizer, Main CourseCuisine Asian InspiredCalories 228 per serving
- Line a half sheet pan with parchment paper or aluminum foil. Cut the squash in half and scoop out the seeds with a spoon. Discard seeds. Rub 1 tablespoon olive oil over the cut part of the squash and place cut side down on the baking sheet. Roast in the oven for 45-60 minutes or until squash is quite soft.
- While the squash is roasting, heat a medium skillet over medium heat. Add the olive oil and the chopped onion. Cook until the onion is softened and translucent. Add the ginger, cinnamon, allspice, turmeric, coriander, cayenne pepper and kosher salt and cook for a minute, stirring occasionally to bring out the flavors and aromas of the spices.
- Remove the roasted squash from oven and let cool until you can safely handle the squash. Scoop the flesh from each of the squash into a large pot or dutch oven, discarding the skins and stems.
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From farmersmarketfoods.com
- Add the pumpkin puree, chicken stock, and coconut milk, bring to a simmer. Season with salt and pepper.
- Process until smooth in a blender. Taste and correct seasoning, add lime juice and fish sauce or vegan substitute. We like Cook's Illustrated fish sauce substitute recipe.
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