Pumpkin soup but just a little different
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: pumpkin soup Thai style.
Is your New Year's resolution this year to eat less meat? In the book Slow cooked vega there are more than a hundred vegetarian recipes for the slow cooker. Easy peasy: you throw everything in the device and after a few hours you have a great meal.
Ingredients
2 butternut squashes, about 3 kilos peeled, seeds removed, cut into pieces
1 onion, chopped
2 lime leaves (djeruk purut, available at the Asian store), torn into pieces
1 stalk of lemongrass, bruised
1 tsp finely grated ginger root
2 tsp soy sauce
270 ml coconut cream (from a can)
1 tbsp mild Thai red curry paste
875 ml vegetable broth
2 tsp lime juice
2 tbsp Thai sweet chili sauce coriander leaves, for garnish
1 red Spanish pepper, sliced into thin rings
This time: pumpkin soup, but different. This classic soup is accompanied by the Thai flavorings lime leaf, lemongrass, and lime juice. Yes, please.
Preparation
1. Mix the butternut squash with the onion, lime leaves, lemongrass, ginger, and soy sauce in the slow cooker.
2. Keep 2 tablespoons of coconut cream aside. Stir the red curry paste into the remaining coconut cream until smooth. Pour the curry coconut cream over the pumpkin mixture, add the vegetable broth, and stir gently to combine.
3. Place the lid on the slow cooker and cook everything on high for 3 hours or until the pumpkin is tender. Let the pumpkin mixture cool slightly. Remove the lime leaves and lemongrass.
4. Puree the pumpkin mixture with an immersion blender, in a food processor, or in a blender until smooth. Stir in the lime juice and sweet chili sauce.
5. Scoop the soup into bowls and drizzle with the reserved coconut cream. Serve the soup garnished with coriander and rings of Spanish pepper.
Tip: You can also freeze the soup. Let the soup cool and scoop it into a storage container. Stick a label with the date on the container and store the soup for up to 6 months in the freezer.
Text: FavorFlav
