Thursday, October 27, 2011

Thai Pumpkin Soup

This week we tried a recipe that my lovely sister sent to me. We've been getting a fair amount of winter squash through our csa, Dominion Harvest. Earlier in the week I made butternut squash soup that I thought would go over well... but not so much. Sadly for the family, I had also planned this Thai Pumpkin Soup for a few nights later. The Lawyer loves soup, so I knew he wouldn't mind. I was dubious. Turns out he and I both really liked this. We had one child who loved this, two that ate it willingly, and two who ate a lot of bread with theirs. I'm betting that if we hadn't had the butternut soup a few nights earlier this would have been better received (note to self). This was, however, quite easy and delicious and worth posting (so I can find and make it again!). I increased the recipe to feed our family and used what I had on hand.

Thai Pumpkin Soup (revised Vitamix recipe)
2 T olive oil
1 large onion, chopped
2 T tomato paste
3 cups canned pumpkin (1 large can)
2 T fresh ginger
2 garlic cloves, chopped (or pressed)
4 c. chicken or vegetable broth
2 T chopped green chilies
3/4 c. coconut cream (sister used half and half she had; I used some cream)
1 c. coconut milk (or unsweetened almond milk)
4 tsp lemon juice
salt and pepper

Saute onions in olive oil until soft.  Add paste, pumpkin, ginger, garlic, and broth, and combine until heated through.  Put mixture in Vitamix; add chilies, cream, milk, lemon juice.  Select variable 1, than quickly increase speed to 10, then high.  Blend for 25 sec.  Season to taste with salt and pepper.

1 comment:

Cara said...

Also--for any of your readers--if you don't have/want cream, you can increase the coconut milk to 1.5 cups, which we've done with good results. And I like mine topped with a dollop of plain greek yogurt. :)