Thai Curried Pumpkin Soup Recipes

SPICY PUMPKIN SOUP THAI STYLE

Steps:

• Slice the lemongrass into 1 inch lengths and slice or chop up everything else
• Feel free to add vegetables from the fridge which are likely to go in the bin. Just chop off then ends, cut out any nasty bits and chop or slice it up and add it to the mix. Don't add vegetables with a lot of carbohydrates such as potatoes or similar root crops - they will turn the stock cloudy.
• I recommend not adding salt or other seasonings though if you do please season very conservatively. Then the stock can be used in any dish which is seasoned later.
• Top up with water level with the top of the vegetables and bring to the boil.
• Simmer for 45 minutes with the lid on the saucepan to reduce evaporation.
• Strain the stock from the vegetables and store in 2 cup freezer bags for up to 3 months in the freezer or use immediately. Storing in smaller bags is much more convenient both from the storage and use point of view.!
• Cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds.
• Cut away the hard outer skin with a knife or a vegetable peeler and cut into pieces about 1 inch or so thick.
• Take a large bowl and part fill with water. Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe.
• Place the cumin and coriander seeds and black peppercorns into a mortar and grind with a pestle to release the aromas. You can also use a spice mill or electric spice grinder but it is not quite the same.
• Heat your soup pot and roast the ground spices without oil in the dry pan for about 1 minute - until you can start to smell the aroma. Remove from the pot and set aside for a minute.
• Slice or chop the onions. Heat the oil in the bottom of your soup pot and cook until they turn slightly translucent. Add the brown sugar and caramelize. Set aside for a minute.
• Crush the garlic or slice and cook in a little oil for about 1 minute and then add in the red curry paste and stir. Add in a little coconut cream to form a paste.
• Continue to add the coconut cream to thin the paste into a sauce-like consistency, until you have added about half the coconut cream.
• Add back in the caramelized onions and the spices you toasted earlier.
• Add in the vegetable stock, the fish sauce and the honey and bring to a simmer.
• Simmer with the lid on for 30-45 minutes until the pumpkin is soft and yields easily when poked with a fork.
• Taste the soup. You will almost certainly need more salt to adjust. I prefer to add sea salt 1/2 teaspoon at a time about 1 minute apart to avoid over-salting. Stop adding salt a little before you think it is perfect because when blended the taste will change.
• Allow the soup to cool and then blend in small batches to a smooth consistency. If you blend the soup hot take extreme care. At the very least ensure you do not fill the blender more than half full, ensure to cover the entire top with a thick cloth or towel and start blending at the lowest speed and increasing gradually. This is important to avoid scalding which WILL happen if you overfill the blender and do not hold fast the cover safely.
• After blending taste the soup again adding more salt if necessary. If the soup is too spicy then you can temper this a little with more coconut cream which you can also use to make the sauce even more lovely and creamy.
• Pour into bowls and drizzle in coconut cream to make a pretty pattern, gently sprinkle roasted pumpkin seeds on top and finish off with a sprig of parsley.
• Cut up a few slices of fresh bread and butter and enter pumpkin heaven!

SPICY THAI CURRY PUMPKIN NOODLE SOUP

Steps:

• Soak dried shiitake mushrooms in hot water for half an hour.
• Heat oil in a large pot and add thai red curry paste. Saute for 2-3 minutes and add pumpkin puree, fish sauce and 2 1/2 cups broth or water.
• Slice the shiitake mushrooms and add them to the pot along with jaggery and salt. Bring everything to a boil, and simmer for 8-10 minutes.
• In the meanwhile, boil noodles according to package instructions till al dente (cooked but still firm when bitten), strain, wash with cold water and set aside. Washing with cold water stops the cooking process and helps avoid sticky, overcooked noodles.
• Whisk together 1/2 cup broth with 3/4 cup coconut milk and add it to the pot around the 8 minute mark. Simmer for another 5 minutes. Add noodles and basil to the pot and switch off the flame. Cover and let the soup sit for 5-7 minutes before ladling it into bowls.
• Serve hot topped with crushed roasted peanuts and thai basil.

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.

THAI PUMPKIN SOUP (VEGAN, 30 MINUTES)

Steps:

• Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onions and carrots; cook until the veggies start to soften, around 8 minutes.
• Stir in the tomato paste, curry paste, garlic, and ginger. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
• Add pumpkin puree and broth; stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15 minutes.
• Carefully transfer the soup to a high power blender using a ladle. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. (Alternatively, you can use an immersion blender and blend the soup right in the pot!)
• Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1 to 2 minutes, though the soup should still be quite hot. Stir in lime juice, ladle soup into bowls, and add garnishes of choice.

THERMOMIX THAI PUMPKIN SOUP

Steps:

• Place the garlic and onion in the TM bowl. Chop 3sec/Speed 5. Scrape down TM bowl.
• Add butter to the onion mixture. Saute 3min/120 degrees/Speed 1.
• Add the potato and pumpkin to the TM bowl. Chop 15sec/Speed 7. Scrape down the bowl.
• Add the stock, salt, Thai chilli paste and half the coconut cream. Cook 20min/100 degrees/Speed 1.
• Add the remaining coconut cream (reserve 1 TBS for a garnish if desired). Blend 1min/Speed 5. Increase the speed gradually up to 9.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
• Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
• Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
• Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.