Recipe | Thai Pumpkin Soup

October 21, 2013

Thai Pumpkin Soup served
Autumn food kicks off gloriously with pumpkin - and pumpkin soup might just be the pinnacle of seasonal eating. Warm in both beautiful color and as the comforting food equivalent of sweater weather, pumpkin soup is one of those things I look forward to all summer - along with breaking out my favorite sweaters, of course.

The thing about cold-weather food, and pumpkin is no exception, is that after months and months, the heaviness of such recipes can very nearly weigh on your soul and leave you pining for some warm-weather lightness in your belly. Since that is no way to end up in this most wonderful of cooking seasons, I have found this soup to be the perfect marriage of rich and spicy autumnal pumpkin, with just the right sweet lightness from citrus and mango that making this all the way through till spring will leave one neither feeling heavy nor wanting for lighter summer fare. So go forth, and make soup.

Here's to pumpkin season!

Roasted pumpkin seeds

Thai Pumpkin Soup

16oz/475ml chicken broth
15 oz/2 cups fresh pumpkin puree
12oz/ 355ml mango nectar
1/4 cup chunky peanut butter
2 tbsp rice vinegar
1-1/2 tbsp minced green onions
1 tsp grated fresh ginger
1/2 tsp grated orange rind
1/4 tsp crushed red pepper
1 garlic clove, crushed
optional: chopped green onion
roasted pumpkin seeds
pumpkin seed oil
heavy cream or sour cream

Combine chicken broth, pumpkin puree, mango nectar and peanut butter in a large Dutch oven and bring to a boil. Cover, reduce heat and simmer for 10 minutes (whisk well to combine). Stir in vinegar, green onions, ginger, orange, red pepper and garlic clove, cook for 5-10 more minutes to thoroughly heat and for flavors to meld. Ladle into bowls and garnish with green onions, roasted pumpkin seeds, and a drizzle of pumpkin seed oil and cream, if desired. Serve with bread.

Thai Pumpkin Soup ingredients
Garlic bread makings

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