Curried Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 onion, diced and sauteed1 roasted pumpkin - seeds and skin removed1 can chicken stock1 can coconut milk1/2 c 2% milk1/2t or more Green Curry paste (to taste)About 3" of fresh ginger root, peeled and slivered, reserved
Cooking time is determined by the roasting of fresh pumpkin. This soup can be made with canned, unspiced pumpkin but will be far superior with roasted.
Cut pumpkin into chunks, removing seeds but leaving skin on. Spray a fine coat of olive or caonla oil on all surfaces. Place cut side down in baking dishes. Roast at 350 for 30-45 minutes or until the meat is tender.
Meanwhile sautee onion in a T of oil. When translucent , add chicken stock and a small amount of green curry paste.
Allow to pumpkin to cool enough to be handled. and then peel and discard skin. Cut into smaller chunks and add to stock. Add coconut milk and allow to simmer 15 minutes. Puree in batches or with a wand. Check flavor and add more green curry if desired. The mixture will be quite thick - you can add a little 2% milk until it is the consistency you like.
Optional: Keep soup warm while you crisp the ginger: Take about one finger length of fresh ginger root. Peel and slice lengthwise. Turn the slices and cut into long thin match sticks - the thinner the better.
Add 1 t of oil or butter to a skillet, set on med heat and add ginger matchsticks. Sautee and stir until ginger is crispy and brown - about 15 minutes. Serve by sprinkling a sizable pinch on top of the soup.
Number of Servings: 8
Recipe submitted by SparkPeople user BEESWING.
Cut pumpkin into chunks, removing seeds but leaving skin on. Spray a fine coat of olive or caonla oil on all surfaces. Place cut side down in baking dishes. Roast at 350 for 30-45 minutes or until the meat is tender.
Meanwhile sautee onion in a T of oil. When translucent , add chicken stock and a small amount of green curry paste.
Allow to pumpkin to cool enough to be handled. and then peel and discard skin. Cut into smaller chunks and add to stock. Add coconut milk and allow to simmer 15 minutes. Puree in batches or with a wand. Check flavor and add more green curry if desired. The mixture will be quite thick - you can add a little 2% milk until it is the consistency you like.
Optional: Keep soup warm while you crisp the ginger: Take about one finger length of fresh ginger root. Peel and slice lengthwise. Turn the slices and cut into long thin match sticks - the thinner the better.
Add 1 t of oil or butter to a skillet, set on med heat and add ginger matchsticks. Sautee and stir until ginger is crispy and brown - about 15 minutes. Serve by sprinkling a sizable pinch on top of the soup.
Number of Servings: 8
Recipe submitted by SparkPeople user BEESWING.
Nutritional Info Amount Per Serving
- Calories: 139.6
- Total Fat: 8.8 g
- Cholesterol: 1.5 mg
- Sodium: 652.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
Member Reviews