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
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
LOW-FAT SPICY PUMPKIN SOUP
A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer.
Provided by PhoodPhight
Categories Thai
Time 1h10m
Yield 24 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
- In a large pot, saute onions and garlic in a little chicken stock until translucent.
- Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
- Simmer for 20 minutes.
- Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.
Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.9, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 3
EASY THAI PUMPKIN SOUP
Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan and add onion, saute until translucent.
- Add ginger and chilli and toss briefly.
- Add pumpkin and stock.
- Bring to the boil, reduce heat and simmeer for 20 mins.
- or until pumpkin is tender.
- Stir in the rest of the ingredients and process until smooth.
- Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
- ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
- Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
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