RE: Terry - Thai Pumpkin and Coconut Cream Soup

[Guest guest]

Is the coconut cream just coconut milk?

 

 

- DJ

 

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Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...

 

 

 

 

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On Behalf Of Terry

Thursday, April 16, 2009 9:38 AM

gourmet-recipes-from-around-the-world

Thai Pumpkin and Coconut Cream Soup

 

 

 

 

 

 

 

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

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.

 

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