Thai Pumpkin Ginger Soup

Ashley U's Note:

I got this great recipe out of fashion magazine. It is a great for a rainy autumn day.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 1 small pumpkin
• 4 tablespoons olive oil
• 1 garlic clove
• 1 small onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 3 quarts vegetable stock
• 1 piece fresh ginger, minced
• 1 (15 ounce) can coconut milk

Directions:

1. Preheat oven to 425°.
2. Slice pumpkin in half and core.
3. Discard membrane and seeds.
4. Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
5. Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
6. Remove from oven and allow to cool.
7. Peel away hard outer skin using a peeler and reserve flesh.
8. Cut into 1-2 inch cubes.
9. In a large stockpot, heat 2 tablespoons of olive oil.
10. Add in garlic, onion, carrot and celery stirring frequently until tender.
11. Salt and pepper to taste.
12. Add vegetable stock and bring to a boil.
13. Add pumpkin and ginger; simmer for one hour.
14. Using a hand blender, purée soup until smooth.
15. Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
16. Top with edible orchids or pansies.

Reviews

[Chef #556797]

Like a lot of other people said, you need to play around with this recipe to make it good. I didn't read all the reviews first and added the full 3 quarts of liquid, so I added an extra carrot and a sweet dumpling squash to thicken it back up, which gave it a nice sweetness. I used lots of dried ginger, and a tiny bit of cayenne, cinnamon, and cloves. Definitely don't add the whole can of coconut milk. It turned out awesome!!

[Bonnie G #2]

I've never had pumpkin soup before and really enjoyed this creamy soup. I did make some short cuts - had left over canned pumpkin from another recipe so used that and was able to skip to step #9. I also left out the carrots as didn't have any but think with them it would have been even better. Then didn't have any edible flowers for the garnish so used chives. Glad I tried this and will be making it again.

[whifflellama]

I think this is my favorite new soup! I followed the recipe loosely. I added a little bit of zucchini, left out the celery, used canned pumpkin, and only used about a third of the coconut milk. I also used less stock. It was so rich and flavorful. I served it with spring rolls, which were a great accompaniment. Thank you so much for posting this recipe!