29 October 2012

Thai Pumpkin Soup

Autumn is synonymous with pumpkin and lately has been showing up in various forms from quick breads to pancakes to lasagna.  Jack decided to try something with a little bit of a kick--Thai inspired pumpkin soup.


About 3 pounds pumpkin, peeled and chopped
4 teaspoons oil
1 onion, chopped
1 Tablespoon ginger
4 Tablespoons curry powder
1 can coconut milk
1 3/4 cups chicken broth
Lime juice, sugar, salt and pepper to taste

Preheat oven to 350F.  Place the pumpkin in a large pan for roasting and toss with half of the oil.  Bake for about 30 minutes until golden and tender (test by pricking with a fork--it should be very soft down to the rind).

Meanwhile, saute the onion, remaining oil, ginger and curry powder until onions are softened, about 8 to 10 minutes.  Scrape roasted pumpkin from shell into the pan along with the chicken broth and coconut milk, reserving about 3 Tablespoons for garnish.  Mix well and bring to a simmer.  Cook for 5 minutes.  Cool slightly and place in blender until smooth.  Return to pan and heat thoroughly, adding lime juice, sugar, salt and pepper as needed.

Serve hot with a drizzle of coconut milk or dollop of sour cream if desired.
Add a splash of red with either sliced strawberries or red chilies for a spicy punch.
 Thank you BBC GoodFood for the recipe inspiration!

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