Thai pumpkin soup, using canned pumpkin, canned coconut milk, red curry paste and cilantro- any favourite recipes?
- prima Mar 23, 2011 09:41 AM
I've seen online recipes such as this one: http://www.atasteofthai.com/index.php... .
Was wondering if anyone has a recipe they've tried, and would make again?
I have made this soup dozens of times. It's fantastic. People taste it and request the recipe, which is below. I re-wrote this recipe so people who don't cook a lot would have plenty of guidance, which is why there is so much detail.
Southeast Asian Curried Squash Soup with Spinach
• 2 T. oil
• 1 large onion, diced
• 4 t minced ginger root
• 3 large garlic cloves, minced (I use a garlic press.)
• 1 t salt
• 1 t dried chili peppers
• 1 t coriander
• 1 t cumin
• 1 t turmeric
• 1 (14.5) oz can chicken broth
• 1 ¾ cups mashed squash (14 ounces) (a little more or less is fine). A 1.75 lb butternut squash yields about 1.75 cups of mashed squash. I like butternut, but I’ve also used acorn and buttercup and blue hubbard squash and they work well too.
• 2 bay leaves (Lime leaves--instead of bay leaves--are fabulous if you can find them!)
• ½ can (about 7 oz) unsweetened coconut milk (Shake the can very well before you open it. Freeze the other half for the next batch of soup.)
• 2-3 cups fresh spinach washed well. Shake off excess water. (The amount of spinach—like the amount of squash-- is “flexible.” You can use a little more or less and the soup will still taste great. I usually use the entire bunch which is a lot more than 2-3 cups.)
Sauté onion and ginger root in oil until onion is soft. Add garlic, salt, and spices and sauté one minute. (Be careful not to burn the garlic---it burns fast and it’s nasty if it burns.) Add chicken broth, squash, and bay leaves. Bring to boil then reduce heat to simmer and simmer about 10 minutes. Remove bay leaves. Add coconut milk and blend in. Add greens and simmer until done, about 3-5 minutes.
Serve with lime wedges and toasted shredded coconut if desired.
• You can use water instead of chicken broth, which makes it acceptable to vegetarians. I use Swanson’s low sodium chicken broth.
• In the fall, when squash is cheap, I roast lots of it (as many as I can fit into my oven—maybe 8-12 squashes) then mash the flesh and freeze it to use for this soup. Wash each squash well, then stab each squash a few times with a knife, then place the squashes on a baking sheet and bake them at 250 degrees for about 4 hours or so, depending on size. You can check doneness by poking them with a knife. When they are done, cut them in half (carefully—they are really hot), scoop out the seeds, then remove and mash the flesh. You want to mash it enough to remove the lumps so the soup will be smooth. I often use my food processor for this step.
• I use full fat coconut milk because I think the flavor is superior to that of light coconut milk. I usually use Thai Kitchen brand because it’s easy to find.
• A great place to get spices is at food co-ops. Their bulk spices are fresh and inexpensive. Bring your own containers or use the store’s plastic bags.