Friday, November 6, 2009

Thai Pumpkin Soup

  • 1 small pumpkin
  • 3 garlic cloves
  • 1 medium onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 6 cups vegetable or chicken stock
  • 1 tbsp grated ginger root
  • 1 tsp garam marsala
  • 1 15 ounce can coconut milk
  1. Preheat oven to 425°.
  2. Slice pumpkin in half and core.  Scoop out seeds and membrane.  
  3. Glaze sides of pumpkin with olive oil and roast in a greased pan cut side up for 35-40 minutes.
  4. Remove from oven and allow to cool.  Meanwhile heat up olive oil in a large pot and begin to cook onions, celery, carrots, ginger, garam marsala and garlic over medium heat.
  5. Peel off pumpkin skin and dice up the flesh.  Add pumpkin and stock to pot and bring to a boil.  Reduce heat and simmer until vegetables are tender about 20 minutes.
  6. Using a hand blender, purée soup until smooth.  Stir in coconut milk and simmer for another 5 minutes.
Tip:  This soup would be the perfect base for steamed bok choy, tofu and rice noodles.

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