Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Thai Pumpkin and Coconut Cream Soup 6 cups peeled and cubed pumpkin 2 cups vegetable stock or water 1/2-inch piece fresh ginger, peeled 1 tablespoon chopped lemongrass 2 scallions, white parts only, finely sliced 2 cups coconut cream 1 1/3 teaspoons salt 1/4 teaspoon white pepper (optional) freshly squeezed lime or lemon juice, to taste 2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly. Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth. Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice. If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2009 Report Share Posted April 18, 2009 Would this taste ok using canned pumkin puree? (It would really cut down on the work.) Sierra -- In , Gracious Hospitality <gracioushospitality wrote: > > Thai Pumpkin and Coconut Cream Soup > > 6 cups peeled and cubed pumpkin > 2 cups vegetable stock or water > 1/2-inch piece fresh ginger, peeled > 1 tablespoon chopped lemongrass > 2 scallions, white parts only, finely sliced > 2 cups coconut cream > 1 1/3 teaspoons salt > 1/4 teaspoon white pepper (optional) > freshly squeezed lime or lemon juice, to taste > 2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime > > In a saucepan, combine the pumpkin, stock or water, ginger, and > lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and > simmer until the pumpkin is very tender, about 12 minutes. Add the > scallions and cook briefly. > > Transfer the contents of the saucepan to a blender or food processor > and process until the soup is partially puréed. Pour in half of the > coconut cream and process until smooth. > > Rinse the saucepan and pour the purée into it. Add half of the > remaining coconut cream. Season with salt and pepper and heat through > without allowing the soup to boil. Taste and adjust the seasoning and > squeeze in lime or lemon juice. > > If using the kaffir lime leaves, fold them in half and, using a sharp > knife, trim away the hard central rib. Cut the leaves into threadlike > shreds. Ladle the soup into bowls, add the remaining coconut cream, > forming a swirl on top of each bowl, and garnish with the lime leaf or > zest. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2009 Report Share Posted April 18, 2009 I made a pumpkin soup using canned pumpkin and coconut milk yogurt that turned out fabulous! You can make croutons with any bread you like to serve on top of it and it's really good! Unfortunately I'm the only one here who loves pumpkin so I had pumpkin soup forever! I made jasmin rice and curried veggies to go with the soup. mmm............. On Sat, Apr 18, 2009 at 9:29 AM, snowdrift52003 <snowdrift52003wrote: > > > Would this taste ok using canned pumkin puree? (It would really cut down on > the work.) > > Sierra > > > -- In <%40>, > Gracious Hospitality <gracioushospitality wrote: > > > > Thai Pumpkin and Coconut Cream Soup > > > > 6 cups peeled and cubed pumpkin > > 2 cups vegetable stock or water > > 1/2-inch piece fresh ginger, peeled > > 1 tablespoon chopped lemongrass > > 2 scallions, white parts only, finely sliced > > 2 cups coconut cream > > 1 1/3 teaspoons salt > > 1/4 teaspoon white pepper (optional) > > freshly squeezed lime or lemon juice, to taste > > 2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh > lime > > > > In a saucepan, combine the pumpkin, stock or water, ginger, and > > lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and > > simmer until the pumpkin is very tender, about 12 minutes. Add the > > scallions and cook briefly. > > > > Transfer the contents of the saucepan to a blender or food processor > > and process until the soup is partially puréed. Pour in half of the > > coconut cream and process until smooth. > > > > Rinse the saucepan and pour the purée into it. Add half of the > > remaining coconut cream. Season with salt and pepper and heat through > > without allowing the soup to boil. Taste and adjust the seasoning and > > squeeze in lime or lemon juice. > > > > If using the kaffir lime leaves, fold them in half and, using a sharp > > knife, trim away the hard central rib. Cut the leaves into threadlike > > shreds. Ladle the soup into bowls, add the remaining coconut cream, > > forming a swirl on top of each bowl, and garnish with the lime leaf or > > zest. > > > > > Quote Link to comment Share on other sites More sharing options...
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