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Thai Pumpkin Soup

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This one came in a Dutch -language "health magazine" called Zin IN MEER (really just a trumped-up advertising folder) that I received in the mail last week and it was so unusual that I had to try it out immediately. My family loved it. The name of the magazine translates loosely into "Liking/Desire for More", by the way, and I know I'm already craving more of this flavorful, and very attractive fall soup.

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Thai Pumpkin Soup


Ingredients Needed For Thai Pumpkin Soup
* 500 ml coconut milk
* 500 ml chicken stock or vegetable stock (OR 1 bouillon cube dissoved in 500 ml water)
* 400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
* 1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
* 2 shallots, finely chopped
* 2 cloves garlic, minced
* 1 lime, zest of
* 3 lemongrass, stems tender white part only,finely chopped
* 1 lime, juice of
* salt and pepper, to taste
* chopped cilantro, for garnish (optional)


Directions To Prepare Thai Pumpkin Soup
Add the coconut milk and the stock to a large cooking pan, and bring to the boil.<BR>
Add the pumpkin, hot pepper, shallots, garlic and lime zest.<BR>
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.<BR>
At this point you can refrigerate and finish the dish later if desired.<BR>
Puree the mixture with a hand blender or in a food processor.<BR>
Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.<BR>
Take the pan off the heat, add the lime juice and add salt and pepper, if needed.<BR>
Serve immediately, garnished with chopped cilantro, if desired.



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Wednesday, November 22, 2017, 10:45 am


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