Recipe courtesy of John Schenk
Pumpkin Soup with Thai Green Curry Paste Croutons
- Level: Easy
- Yield: 9 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 8
- Cholesterol
- 21
- Sodium
- 273
Ingredients
Soup:
4 cups chicken stock
2 ounces heavy cream
6 cups Pumpkin Puree, recipe follows
Croutons:
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/2 teaspoon green curry paste
5 slices white bread, crust removed
Pumpkin Puree:
1 (6-pound) Chinese pumpkin
1 1/2 cups water
2 tablespoons butter
Directions
- Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
Pumpkin Puree:
- Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.
Cook’s Note
Variations on soup: Lemon grass added to stock while heating.