The other day I picked up a great magazine called Living Without at Choices Market. The magazine is for those with food allergies and sensitivities – it has easy gluten free and dairy free recipes.
In October’s issue, the pumpkin coconut soup recipe grabbed my attention – it sounded pretty yummy and was perfect timing since I just picked up a nice sized pumpkin! It looked like an unique recipe that I never tried – sort of a Thai version and not the hum drum allspice / cinnamon flavors.
I am giving this soup a two thumbs up. It is a perfect soup for a Thanksgiving starter and it yeilds about 10-12 servings!
The recipe below is not a makeover per se, but I omitted the butter and tweaked some measurements (was a little bland so I increased coconut milk, garlic, ginger, lemon grass and red curry paste) as well as refined the instructions a tad.
This soup is:
Pumpkin Coconut Soup Ingredients:
(Note: this recipe serves 10-12. It is definitely a larger recipe and perfect if you are having a group over for Thanksgiving! Or alternatively, you can freeze the soup in freezer Ziplocs, like I have done.)
- 4 tablespoons olive oil
- 2 pounds pumpkin, cubed (I used about 26 cups)
- 1 pound sweet potato, cubed (I used about 5 cups)
- 1 sweet onion coarsely chopped (I used about 2 cups)
- 1 leek, cleaned and coarsely chopped (I used about 2 cups)
- 7 cloves garlic, peeled
- salt and pepper
- 3 tablespoons fresh ginger, chopped
- lime juice (I used about 1/3 cup)
- 3 teaspoons red curry paste
- 4 (4 inch) pieces fresh lemon grass, smashed with the back of knife, more for garnish
- 6 cups vegetable broth
- 2 cans coconut milk
- Preheat over to 350 F (approx 176 C)
- Heat olive oil in roasting pan in oven for a few minutes. Add pumpkin, sweet potatoes, onions, leek and garlic in the pan and toss, coating everything with the oil. Sprinkle with salt and pepper. Cover with foil. Cook in preheated oven until the vegetables are soft (around 45 minutes), stirring 2-3 times during that time.
- Add cooked vegetables, their cooking juices, ginger, lime juice, red curry paste, lemon grass, vegetable broth and coconut milk into a large pot on stove top. Bring to a boil and then simmer for 25 minutes.
- Remove lemon grass. Puree soup and strain.
- Return soup to pot, and gently heat through. If soup is too thick, use more vegetable broth or add water.
- To serve, ladle hot soup into bowls.Garnish with very thin strips of lemon grass and freshly ground pepper. Serve immediately.
Soup Mistress Rating for Pumpkin Coconut Soup:
Healthy (+ slimming + low sodium): (4.5/5)