Thai Pumpkin soup.

Discussion in 'Recipes' started by Packman, Feb 6, 2007.

  1. Packman

    Packman Elite Refuge Member

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    Location:
    Merrill, WI
    ok this can be a base of stuff added to this to make it suitable for you; I can not spell them all out. What comes to mind is shrimp, white fish, and chuncked chicken.

    The Recipie.

    4 tsp finley chopped fresh ginger.
    3 tsp finely chopped fresh garlic.
    1/2 big yellow onion chopped med fine.

    1-2 tsp olive oil depending the size of your pot.

    Bring to a blight sear. (if onions become clear you are done with this step).

    Add one 3-4 lb cooking pumpkin peeled and cleaned cut into of 1" cubes. sub is one butternut squash.

    add one big can of chicken broth.

    Bring to a boil and cook until pumpkin is cooked.

    take off heat and blend all contents until smooth in a blender.

    when all are back in pot

    add one can (14 oz) cononut milk

    add 1-6 Table spoon ( to taste) hot thai chili paste

    1 - 2 cup dry white wine. (to taste)

    1 tsp basil

    Bring to a boil.

    If thining is needed add water and boil down. if thin boil down as needed.

    topping (served in a swirl on top of soup)

    1/2 cup sour cream (to reduce fat use reduced fat or non fat sour cream)
    1 tsp basil.
    Other spices as you see fit.


    I served this over firm tofu and it was lacking of something so I would add shrimp, fish, duck or others including veggies. But it was a great base.
     
  2. Packman

    Packman Elite Refuge Member

    Messages:
    5,985
    Joined:
    Oct 12, 2001
    Location:
    Merrill, WI
    I added the left over soup on top of ginger oil fried chicken breast shreaded and it made it ten times better. The sig others suggestion was shrimp (lightly cooked) and chicken.

    Just a warning this recipie makes a lot and if you freeze the left overs like I did it will speperate(sp?)

    Re blend on thawing to make smooth again.
     

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