Thai Pumpkin Soup

Total Time:
50 min
20 min
30 min

4 servings

  • Soup:
  • 3 cups coconut water
  • 3 .5 ounces (100 grams) coconut meat
  • 10 .5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon salt
  • 3 black peppercorns, plus additional freshly ground pepper, to taste
  • Pinch chopped garlic (partial clove with center removed)
  • 3/4 teaspoon red curry paste, or more to taste
  • 2 1/2 tablespoons olive oil
  • 1/3 cup almond milk
  • Garnish:
  • 1 recipe Marinated Portobello Mushrooms, recipe follows
  • 1/4 cup coconut cream
  • 1/2 cup chopped fresh cilantro leaves
  • 2 scallions, thinly sliced
  • Marinated Portobello Mushrooms:
  • 1 tablespoon shoyu (Japanese soy sauce)
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 teaspoon minced ginger
  • 1 portobello mushroom, gills removed, cut into small dice
  • Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.

  • To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.

Marinated Portobello Mushrooms:
  • Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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