Ingredients
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
Directions
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:
- 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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By whiteorchidbloom
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
you would think this soup would be harder for how over the top it turns out! i put it in my vitamix which cooks it while it blends. made it without garnish and subbed cashew butter and milk instead of almond milk because that was what i had on hand when i found this recipe. it was full of flavor, kick, hint of sweet, and 'thai-like'. made it for myself, but definitely would be a crowd pleaser, and i can't wait to try it cold. a little pumpkin makes a lot of soup!
By katraena
Kansas City
on July 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Is this soup cooked before or after pureeing? Or are all the ingredients pureed raw?
By lwcarstens
Livermore
on October 04, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This soup is a crowd pleaser. It is very easy, you have to go to an Asian Market to find some of the ingredients, but the end result is stellar. I used Libby's canned Pumpkin (not pie filling and it was great. Really, really pleased with the outcome! It holds for many days in the refrigerator and I recommend doing this a day in advance to have all the flavors meld together. The garnish is great, don't need a lot of coconut cream, but it does add a little sweetness.....sounds like a lot of coconut, with the water, meat and cream, but it really isn't.....It goes right to the top on my cold soup list.
Read all 5 reviews