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.”
On Big Blend Radio Ruth Milstein, author of the Gourmand award-winning recipe book “Cooking with Love: Ventures Into the New Isreali Cuisine,” shares her cooking tips for soups and stews and her Pumpkin Soup recipe.
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!
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.