ADVERTISE

Thai Pumpkin Bisque

Jill Melton

Cut up your fall pumpkins to use in this soup. They take a bit of elbow grease to cut, but are well worth it. Most pumpkins, other than jackolanterns are great for cooking, with super dense and flavorful meat. Roast them, then whisk up with curry paste, coconut milk, peanut butter and lime for a velvety satisfying soup perfect with a grilled cheese for dinner. Or crumble some lamb sausge and serve on top. This soup works great with any winter squash, including butternut, acorn, even sweet potatoes.

    Ingredients

    • 4 cups cooked fresh pumpkin or winter squash
    • 2 tablespoons Thai red or green curry paste
    • 3 cups chicken broth
    • 1/4 cup peanut butter (such as Jif)
    • 1 (14-ounce) can coconut milk
    • 2 tablespoons soy sauce
    • 2 tablespoons maple syrup
    • Salt and pepper
    • Fresh cilantro, chili oil and lime for garnish

    Preparation

    1

     

    1. Preheat oven to 400F. Cut pumpkin (or squash) into wedges. Place on baking sheet with a bit of water. Bake 45 minutes or until tender. Remove pumpkin from skin to measure 4 cups. Compost skin.
    2.  Heat oil in a large saucepan over medium-high heat. Add curry paste, and stir. Add chicken broth and whisk well.
    3. Add pumpkin, peanut butter, coconut milk, soy sauce, and syrup. Whisk well to combine. Cook until it’s completely heated through. With an immersion blender, blend until smooth. Season with salt and pepper Ladle into soup bowls and top with chili oil and cilantro.
    2
    3

    share this:

    Facebook
    Twitter
    Pinterest

    Curried Butternut Squash Soup

    Read More

    Pomegranate Thyme Roasted Squash

    Read More