Thai Pumpkin Soup
Recipe: #24416
July 15, 2016
Categories: Appetizers, Thai, Halloween, Thanksgiving, No Eggs, Non-Dairy, Spices, more
"Found @ bbcgoodfooddotcom, this recipe by James Martin asks you to "Make the most of autumn's harvest w/this warming, seasonal soup from Thailand." AND they don't need to ask me twice. Pumpkin is 1 of my most-favored ingredients, is easily available here in Iceland & (just like in the US) is also a big part of our annual 3-family Thanksgiving dinner. I admit that I modified the recipe to switch from fresh pumpkin that was oven roasted to canned pumpkin, mainly because canned product is available here while fresh is not. I believe that convenience products have their place in our kitchens & this change shortened the cook time & made the recipe a good deal more "cook-friendly". ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (419.9 g)
- Calories 651.7
- Total Fat - 64.5 g
- Saturated Fat - 53.6 g
- Cholesterol - 0 mg
- Sodium - 257.8 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 4.7 g
- Sugars - 10.8 g
- Protein - 3.8 g
- Calcium - 84.5 mg
- Iron - 3 mg
- Vitamin C - 82.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the vegetable oil in a pan w/the onion, ginger & lemongrass. Gently cook for 8-10 mins until softened.
Step 2
Stir in the curry paste for 1 min, followed by the canned pumpkin, all but 3 tbsp of the coconut milk & the stock.
Step 3
Bring to a simmer, cook for 5 mins & then fish out the lemongrass. Cool for several mins. Then whizz w/a hand-held stick blender. Return to the pan to reheat the soup & season w/salt, pepper, lime juice & sugar as desired.
Step 4
Serve drizzled w/the remaining coconut milk (1/2 tbsp per serving) & scattered w/thin slices of the red chilli as desired.
Tips
- Hand-held stick blender