While wanting to create a hearty, flavorful soup, and found myself with lots of pumpkin. “I chose this combination of ingredients because this is the flavor profile I love. As a professional chef, she enjoys researching and developing recipes and fusing culinary traditions.
Stacy Desrosiers Mays Landing, New Jersey
Thai Pumpkin Soup Recipe
Thai Pumpkin Soup
1 (15 oz.) can pure pumpkin
1 (14.5 oz.) can lower-sodium chicken broth
1 (13.6 oz.) can light coconut milk
2 Tbsp. pumpkin butter or apple butter
1 ½ Tbsp. Thai red curry paste or to taste
1 Tbsp. peanut butter
1 tsp. ground ginger
1 tsp. garlic powder
1 ½ Tbsp. Asian fish sauce
1 tsp. sugar
¼ tsp. salt
1/8 tsp. pepper
4 oz. rice noodles, preferably medium width
1 ½ cups shredded cooked chicken breast
¼ cup chopped fresh cilantro
Whisk pumpkin, broth, coconut milk, pumpkin butter, curry paste, peanut butter, ginger and garlic powder in a large saucepan. Bring to a boil medium-high heat. Reduce heat to medium-low to low; simmer 10 minutes, stirring occasionally. Stir in fish sauce, sugar, salt and pepper.
Meanwhile, cook rice noodles according to package directions; drain.
To serve, ladle soup into bowls; mound noodles in center. Top with chicken; sprinkle with cilantro.
4 servings
(Recipe for Thai Pumpkin Soup was in Cooking Club Magazine, Fall 2012 issue)
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