Recipe courtesy of Roxanne Klein
Thai Pumpkin Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 853
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
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
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
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:
- 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.