Maggie’s Menu: Thai Pumpkin Soup
Message from Maggie:
It has been a busy week on my end with travel to San Francisco for work. When I got back temperatures had plummeted in DC and we even got beautiful snow globe-esk flakes. Given that qualifies as soup weather in my book, I recreated this flavorful thai pumpkin soup my sister in law Jill served over the holidays.
Ingredients:
- 1 shallot, peeled, chopped
- 2 Tablespoon olive oil
- 1 Tablespoon Red Curry paste
- 2 1/2 cups canned pumpkin
- 2 Tablespoons chopped fresh ginger root
- 1 garlic clove, peeled, chopped
- 2 cups chicken broth
- 3/4 cup coconut cream
- 3/4 cup coconut milk
- 1 Tablespoon chopped green chilies
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
- Pinch of pepper
Instructions:
- Sauté onion in olive oil until soft. Add red curry paste, pumpkin, ginger, garlic, broth, coconut cream and coconut milk. Combine until thoroughly heated through.
- Place mixture, chilies, and lemon juice into a blender and mix until smooth.
- Season to taste with salt and pepper.
- Serve garnished with chopped cilantro, chopped peanuts, pistachios, and sour cream or plain yogurt.
Yields about 10 servings
Allergens:
- This recipe is gluten free.
- This recipe is soy free.
- This recipe is vegetarian.
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