Pumpkin Soup with an Asian Twist

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PUMPKIN SOUP WITH AN ASIAN TWIST
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”

 

Fall and Winter mean a lot of things; Harvest, Oktoberfest, Halloween, Thanksgiving and Pumpkin! But if Pumpkin is not your thing, this delicious Pumpkin Soup recipe will most certainly make you a convert! Family and guests will ask for more!  See my Tips for Cooking Stews & Soups! 

Ingredients:
3 tablespoons olive oil

2 large onions, peeled and chopped

5 cloves garlic, peeled and chopped

1 teaspoon freshly grated ginger

4 medium carrots, peeled and chopped into ½- inch cubes

1-pound Pumpkin, peeled and chopped into 1-inch cubes

1 sweet potato, peeled and chopped into 1-inch cubes

2 tablespoons thyme leaves

1 tablespoon curry powder

1-12 ounce can coconut milk

1/2 teaspoon salt

1/4 teaspoon white pepper

2 scallions, washed and cut into ½ inch slices

1-8 ounce container sour cream, optional

 

In a large pot put the oil and sauté the onion until golden. Add the garlic and the ginger and sauté for another minute. Add the carrots, pumpkin, sweet potato and 3 cups of boiling water and cook on a medium heat for 8 minutes until the vegetables soften; stir occasionally.

Add the thyme, curry powder, coconut milk, salt and pepper.

Transfer the entire soup to a food processor and process into a thick and silky texture then return the mixture to the pot and simmer for 2 minutes.

Pour into a soup bowl and sprinkle the scallions on top. Add 1 tablespoon of sour cream in the center if desired.

Serve hot with toasted fresh bread. Makes 8 servings.

Ruth Milstein
Gardens, Farms & Local Flavors

 

 

 


About the Author:

Ruth Milstein is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”

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