Thai Pumpkin Ginger Soup Food

SPICY PUMPKIN SOUP THAI STYLE

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!

PUMPKIN & GINGER SOUP

Steps:

• Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
• Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
• Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
• Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

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.

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:

• 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

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.

CREAMY GINGER PUMPKIN SOUP

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

THAI PUMPKIN SOUP WITH COCONUT MILK {VEGAN}

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.

THAI PUMPKIN GINGER SOUP

Steps:

• Preheat oven to 425°.
• Slice pumpkin in half and core.
• Discard membrane and seeds.
• Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
• Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
• Remove from oven and allow to cool.
• Peel away hard outer skin using a peeler and reserve flesh.
• Cut into 1-2 inch cubes.
• In a large stockpot, heat 2 tablespoons of olive oil.
• Add in garlic, onion, carrot and celery stirring frequently until tender.
• Salt and pepper to taste.
• Add vegetable stock and bring to a boil.
• Add pumpkin and ginger; simmer for one hour.
• Using a hand blender, purée soup until smooth.
• Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
• Top with edible orchids or pansies.

THAI PUMPKIN SOUP (VEGAN, 30 MINUTES)

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.

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.