Thai Pumpkin Satay Recipes
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
THAI PUMPKIN SATAY
Make and share this Thai Pumpkin Satay recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 40m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover.
- Blend until smooth.
- Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
- Marinate in refrigerator, stirring occasionally, for 1 hour.
- Alternately thread chicken, bell peppers and green onion pieces onto skewers.
- Discard any remaining marinade.
- Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.
- Heat remaining pumpkin mixture; serve with satay.
Nutrition Facts : Calories 95.1, Fat 4.2, SaturatedFat 1, Cholesterol 21.7, Sodium 177.9, Carbohydrate 5.7, Fiber 1.3, Sugar 2.6, Protein 9.3
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