Tuesday, November 6, 2012

Scrumptious soup: Thai pumpkin


I went a little overboard when I got to the pumpkin patch and managed to come home with eight pumpkins. These are all "food" pumpkins. Technically all pumpkins are edible, but when pumpkins are bred for carving, they tend to lack flavor and the pumpkin can be stringy.

I used one of the large red pumpkins (in the back of the picture) and made two soups - today's Thai pumpkin as well as an apple pumpkin soup. The Thai pumpkin soup was inspired from a recipe I found in a lovely memoir called The Feast Nearby by Robin Mather. It was a good read! She had a lot of great ideas for eating locally when you don't have a garden - she purchased foods from local farmers and growers and did small scale preserving. Great writing, great recipes.


For any pureed soup, my favorite kitchen tool is the immersion blender. They're not a huge expense and don't take up a ton of space in your cupboard, but boy do they make it easy to whip up some soup! You can also blend soup, in batches, in your blender, it just requires a bit more fuss. You could also use a potato masher and have a chunkier soup - just call it "rustic".




 Thai Pumpkin Soup
  •  4 to 5 pounds of raw pumpkin (or two cans of pumpkin puree)
  • 1/4 cup non-hydrogenated peanut butter
  • 2-3 cups low-sodium vegetable or chicken stock
  • 2 cloves garlic, minced
  • 2 teaspoons ground ginger (or 1 tablespoon fresh)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rice vinegar
  • 1/4 cup cilantro
  • Salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Using a sharp chefs knife, cut pumpkin open into large wedges. Use an ice-cream scoop to scoop out seeds and stringy bits. Place onto cookie sheet and roast until very tender and starting to brown on the edges. 
  3. Once cool enough to handle, use a large soup spoon to scoop the pumpkin flesh into a medium sauce pan. Add peanut butter, stock, garlic, ginger, crushed red pepper flakes and vinegar and bring to a simmer. 
  4. Using an immersion blender, a potato masher or your counter top blender, puree soup until smooth. Add cilantro and blend just enough to chop into little bits. Taste seasonings and adjust as needed.
  5. To serve, garnish with a cilantro leaf.
This is a 15 pound pumpkin - I used 1/3 of it for this recipe
Adding the lovely flavor before pureeing!


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3 comments:

  1. any ideas for a peanut butter substitution if we are allergic? this looks delicious!!

    ReplyDelete
  2. Are you allergic to sunflower seeds or almonds? Both are available as a "butter" http://www.sunbutter.com/

    ReplyDelete

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