THAI PUMPKIN SOUP
Make the most of autumn's harvest with this warming, seasonal soup
Provided by James Martin
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium
ASIAN-STYLE PUMPKIN SOUP.
Make and share this Asian-Style Pumpkin Soup. recipe from Food.com.
Provided by Sonya01
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat.
- Add the onion and cook, stirring for 5 mins or until softened.
- Add the pumpkin and stock and bring to the oil.
- Reduce heat to low.
- Simmer for 25 mins or until tender.
- Using a wand blender or a food processor, puree the pumpkin mixture.
- Return to pan over low heat.
- Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
- Cook, stirring for 2 mins or until combined and heated through.
- Ladle into warmed bowls and top with snow pea spouts and basil.
- Serve.
Nutrition Facts : Calories 223.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 8.2, Sodium 1113.1, Carbohydrate 38, Fiber 2.6, Sugar 13.4, Protein 10.9
PUMPKIN SOUP WITH ASIAN FLAVORS
Make and share this Pumpkin Soup with Asian Flavors recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan.
- Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
- Add the pumpkin and cook, stirring for about 2 minutes.
- Add the water, stock powder, sauce and juice.
- Simmer, covered until the pumpkin is just tender.
- Blend or process half the mixture and then return to the pan.
- Add the coconut cream and the herbs-stir over heat until hot.
Nutrition Facts : Calories 190.6, Fat 14.5, SaturatedFat 11.2, Sodium 256.1, Carbohydrate 16.1, Fiber 1.3, Sugar 3.5, Protein 3.4
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- In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.
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