Thai Pumpkin Soup Recipe 465 Food

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:

• 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.

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.

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.

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.