The Best Pumpkin Soup

 

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Hey everyone it’s starting to get chilly, and the ‘ber months make you go Brrrrrr! Anyway, through blogging I discovered this recipe for a tasty pumpkin soup from charismaticbaking and it tastes divine! She’s so crafty and I was wondering how her pumpkin bowls were so pretty. She carved the top of the pumpkin’s interior, maintaining its scallop shape; a bit tedious but really lovely.I just made some small adjustments in the procedure.

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INGREDIENTS:

1 whole pumpkin shell, peeled and cut into squares

1 stalk lemon grass, chopped

4 cups vegetable stock (4 tbsp of Better Than Boullion Seasoned Vegetable Base whisked in 4 tbsp. water and simmered)

3 garlic cloves, minced

2 cans of coconut milk (not shown in the above picture)

1 and 1/2 tbsp curry paste

3 tbsp soy sauce

lemon, juiced and strained

 

PROCEDURE:

1. Sprinkle salt and pepper and drizzle the cut pumpkin in a huge tray and roast in the oven at 350 degrees F for 20-30 minutes until they are tender.

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2. Pour oil in a huge saucepan and throw in garlic and lemon grass for a few minutes, then add in the spicy curry paste in another few minutes then add the 2 cans of coconut milk. Let it simmer on low heat for 10 minutes. Add the pumpkin and mash with the potato masher while simmering, once done, turn off the stove.

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3. Place a fine-mesh strainer over a bowl and pour the purée through, using the back of a huge spoon to press as much thick juice through as possible. Set aside the pulp.

4. Put back the strained thick juice into the pan and put the stove on low heat, add 3 tbsp of soy sauce and simmer gently on low, stir in the juice of 1/2-1 lemon turn off the stove and cover.

5. Put the pumpkin pulp in the Vitamix juicer and purée adding some liquidy pumpkin soup from the saucepan to thin the purée and make the process easier.image

6. Once done pour the purée into the pot and simmer gently again and stir to combine the flavor. Taste  if the flavor is just right for you. Serve while piping hot or cool down a bit and pour into the small pumpkin bowls.

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It tastes so good, no need to add any salt or pepper on top of the bowl, serve piping hot with crusty bread or Au Bon Pain’s Jalapeño Bagel,(shown on top), Yum! it’s just perfect. Thanks to charismaticbaking from Peaches, Masarap!!!

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