Tuesday, October 22, 2013

{Recipe ReDux} Thai Pumpkin Soup


I love pumpkin! Pumpkin pie is a classic treat, but this lovely winter veggie is delicious in so many more dishes! All pumpkins are edible, but the ones intended for Halloween jack-o-lanterns aren't going to taste as wonderful as those grown to be eaten.

Last winter I did my first round of cooking with fresh pumpkins and haven't looked back. Turns out it isn't so hard to cook pumpkin - you can use your microwave, slow cooker, or roast chunks in the oven. I used one magical blue pumpkin to make, quite literally, the absolute best pumpkin pie I have ever eaten. The hunt for a blue pumpkin this year continues...

A great place to start with fresh pumpkin is soup. Want to know a secret? You don't need to peel your pumpkin for pureed soup. 1) it is more work and I'm lazy (strategic?) and 2) you're losing fiber, and you know how I feel about that.

Place your pumpkin on the cutting board and use a very sharp chefs knife to cut it in half. Your ice-cream scoop is the best way to remove the seeds and stringy bits. Cut out the spots where the stem is and chop into chunks. Voila - ready to go! I made this even easier for you by using the slow cooker. You're welcome :)

Thai Pumpkin Soup
  • 1 small pie pumpkin, 2-3 pounds, seeded and cut into chunks
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons ginger paste (or fresh minced ginger)
  • zest from 1 lemon
  • zest from 1 lime
  • 2 cups veggie or chicken broth (or water)
  • 1 tablespoon maple syrup
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 14-ounce can light coconut milk
  1. Wash pumpkin and cut off or peel any strange areas. Cut into chunks as described above. Place in slow cooker. Add all other ingredients, except for coconut milk, and stir. 
  2. Cover, and cook on low heat for 6-8 hours or until pumpkin cubes are very tender when poked with a fork. Use an immersion blender to puree the soup until smooth. Shake coconut milk can, open, and pour into soup. Stir, cover, and heat for 20-30 minutes or until soup is hot. Add salt and pepper if needed and serve.
This recipe is adapted from The Vegan Slow Cooker by Kathy Hester.





3 comments:

  1. Definitely going to try this one. I will use "potiron" which tastes like pumpkin and is more available in France. In fact, I have 2 big ones to use up and this slow cooker recipe looks like a great way to use up this power vegetable!

    ReplyDelete
  2. I've never made soup w/my slowcooker & this looks like a flavorful place to start

    ReplyDelete
  3. Um.... YUM!! This looks so fabulous I am leaving right now to go to the store. I am making this one tomorrow. Love the pumpkin and Thai influence. Heidi@betterthandormfood.com

    ReplyDelete

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