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Thai Pumpkin Soup

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The sweetness of the fall sugar pumpkin lends itself well to Thai flavors, spices, and seasonings.



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Ingredients

  • 2 tablespoons peanut oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced ginger root
  • 1 (3- to 4-pound) sugar pumpkin, peeled, seeded, and cut into 1/2-inch cubes
  • 1/4 cup mango chutney
  • 2 tablespoons natural peanut butter
  • 2 tablespoons red curry paste
  • 1 teaspoon garam masala*
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
  • 3 cups water
  • 1 small potato, peeled and cut into 1/2-inch cubes
  • 1/3 cup lite coconut milk
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon maple syrup
  • Grated zest and juice from 1 lime
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro or Italian parsley to garnish

Details

Servings 4

Preparation

Step 1

Heat the peanut oil in a medium saucepan set over medium heat. Cook onion, garlic, and ginger, covered, stirring occasionally until onion is softened, about 3 minutes. Add the pumpkin, turn up the heat to medium-high, and cook, stirring often until lightly brown. Add the mango chutney, peanut butter, red curry paste, and garam masala and cook, stirring constantly for about 1 minute. Add the wine and boil, uncovered, until wine is reduced to a couple of tablespoons, about 3 minutes. Stir in the chicken or vegetable broth, water, and potato and simmer, covered, until pumpkin and potato pieces are easy to mash with the back of a wooden spoon, about 25 minutes.
Purée soup mixture in batches in the work bowl of a food processor or blender and return to the saucepan. Stir in the coconut milk, fish sauce, maple syrup, and lime juice and zest. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Transfer to soup bowls and garnish with cilantro or parsley.

Nutrient Analysis for 4 servings: Calories: 406; Total Fat: 16 g; Saturated Fat: 3 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 1,886 mg; Carbohydrates: 57 g; Fiber: 4 g; Protein: 8 g

Tip: Use low-sodium broth to help lower the sodium content of the soup

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