Pumpkin Pear Soup With Coriander Recipes

GREEN CURRY, PUMPKIN, AND CORIANDER SOUP

Steps:

• Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
• Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
• Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

CURRIED PUMPKIN SOUP

Steps:

• Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
• Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

SPICY PUMPKIN AND CORIANDER SOUP

Steps:

• Chop up meat of pumpkin - the smaller the quicker it will cook.
• Chop up onion and garlic.
• In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
• Add white wine - simmer a few more minutes.
• Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
• Add spice paste to soup.
• Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
• Remove from heat and puree.
• Add a few twists of ground black pepper.
• Add ground red chilli pepper.
• Add the balsamic vinegar and stir through.
• Optional: Could also stir through a little sour cream or yoghurt when serving.

PUMPKIN-PEAR SOUP

Steps:

• Sauté the pear and onion in butter over medium heat.
• Stir constantly until the onions are translucent.
• You also want the pears tender.
• Blend pear mixture and pumpkin in a food processor until smooth.
• Transfer to a large saucepan where you will add the broth, water, wine, cinnamon, salt.
• Bring to a boil.
• Reduce to simmer for 20 minutes uncovered.
• Remove cinnamon stick and stir in the cream.
• Heat thoroughly, but do not boil.
• You may garnish with a dab of sour cream topped with thin strips of green onion.

PUMPKIN-PEAR SOUP WITH CORIANDER

Steps:

• Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook scallions, shallots, and onion, stirring, until softened but not browned. Add pumpkin, potatoes, stock, sugar, coriander, salt, and pepper to taste, then simmer, covered, until pumpkin is very tender, 15 to 20 minutes.
• While soup is simmering, peel and core pear and cut into 1-inch pieces. Stir pear into soup and remove from heat. Cool 10 minutes and pureé in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
• Return to pan and add butter. Reheat over moderate heat, stirring, until butter is melted. Season with salt and pepper and, if desired, thin soup with water to desired consistency.