Pumpkin Coconut Curry Soup
petunia846 asked me to post this recipe in my LJ, so here it is. I am no expert, but I think this would be very easy to make kosher/gluten-free/vegetarian/vegan without too much difference in taste.
I got it from here.
Pumpkin Coconut Bisque
2 tbsp. butter
1 cup chopped onion
3 chopped garlic cloves
3 cups canned solid pack pumpkin
2 cups chicken broth
2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1 1/2 cups canned, unsweetened coconut milk
Melt butter in a heavy, large stockpot over medium heat. Add onion and garlic and sauté until
golden, about 8 minutes. Add pumpkin, broth, sugar, allspice and crushed pepper. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes.
Working in batches puree soup in blender until smooth and return to pot. Bring soup to a simmer,
thinning with coconut milk until it is the desired thickness and taste.
Season to taste with salt and pepper.
Now, here's how I modified it. I cut it down to 2/3 size, because one can of pumpkin is 2 cups, not 3. I left out onions, because my roommate doesn't like them, but I think I'd prefer it with them. I had to fudge on the proportions of chicken broth and coconut milk because the sizes of packages I could get. I wound up using more chicken broth and less coconut milk. If I make this recipe again (which I'm pretty sure I will) I'm going to add more coconut milk. I replaced the allspice with curry powder (hence the name change) because that's what we had in our kitchen, and used brown sugar instead of white sugar, for the same reason.
I didn't purée it because our blender is crap, but that would have just changed the texture a bit. And really, other than the garlic pieces, it was pretty smooth anyways.
I didn't add salt and pepper at the end because I don't think it needed it.
I think this would have tasted just as good if the garlic had been sauteed in, say, olive oil instead of butter, and I think vegetable broth would be a good replacement, since the chicken broth was a bit overpowering. Though it's possible that that's because of the off proportions I used.
This is a nice, rich, filling, creamy soup. Easy as pie to make. Very comforting, too.
The recipe doesn't have serving sizes, but I'd say (as I made it, 2/3 size) it makes 3 servings if you eat it as your main course, probably 6 if you eat it as a side dish.
Now I just need to stock up on canned pumpkin wile the stores have it. (Jusco has it two cans for HK$10! (US$1.30.)
I'll leave this entry public in case anyone wants to share.
I got it from here.
Pumpkin Coconut Bisque
2 tbsp. butter
1 cup chopped onion
3 chopped garlic cloves
3 cups canned solid pack pumpkin
2 cups chicken broth
2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1 1/2 cups canned, unsweetened coconut milk
Melt butter in a heavy, large stockpot over medium heat. Add onion and garlic and sauté until
golden, about 8 minutes. Add pumpkin, broth, sugar, allspice and crushed pepper. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes.
Working in batches puree soup in blender until smooth and return to pot. Bring soup to a simmer,
thinning with coconut milk until it is the desired thickness and taste.
Season to taste with salt and pepper.
Now, here's how I modified it. I cut it down to 2/3 size, because one can of pumpkin is 2 cups, not 3. I left out onions, because my roommate doesn't like them, but I think I'd prefer it with them. I had to fudge on the proportions of chicken broth and coconut milk because the sizes of packages I could get. I wound up using more chicken broth and less coconut milk. If I make this recipe again (which I'm pretty sure I will) I'm going to add more coconut milk. I replaced the allspice with curry powder (hence the name change) because that's what we had in our kitchen, and used brown sugar instead of white sugar, for the same reason.
I didn't purée it because our blender is crap, but that would have just changed the texture a bit. And really, other than the garlic pieces, it was pretty smooth anyways.
I didn't add salt and pepper at the end because I don't think it needed it.
I think this would have tasted just as good if the garlic had been sauteed in, say, olive oil instead of butter, and I think vegetable broth would be a good replacement, since the chicken broth was a bit overpowering. Though it's possible that that's because of the off proportions I used.
This is a nice, rich, filling, creamy soup. Easy as pie to make. Very comforting, too.
The recipe doesn't have serving sizes, but I'd say (as I made it, 2/3 size) it makes 3 servings if you eat it as your main course, probably 6 if you eat it as a side dish.
Now I just need to stock up on canned pumpkin wile the stores have it. (Jusco has it two cans for HK$10! (US$1.30.)
I'll leave this entry public in case anyone wants to share.