Monday, October 22, 2012

Thai Pumpkin Soup

Pumpkin season is finally upon us. Those beautifully chunky round squash are stalking us at every turn and while they may seem intimidating to cook, the good news is we can bypass the backstrains of lifting a 10lb pumpkin to the cashier and simply purchase a nice (weight contained) can of good old pumpkin puree. Simplicity at its finest and the beauty of living in the 21st century. So, pumpkin recipes are quite easy and have such sensational flavors that can be combined into soups, breads, pies and drinks. Oh pumpkins, let me count the ways. Today, I present a Thai inspired dish that is low fat, low calorie, and super savory. A mix of sweet coconut, pumpkin and a kick of ginger and spice. Oh so nice plus simple...under 30 minutes with no crazy ingredients. This is a goodie!

Thai Pumpkin Soup
serves 4

2 cups vegetable broth
1 can pumpkin (14oz)
1 can light coconut milk (14oz)
3 Tbsp olive oil
2 carrots
1 med onion
handful of spinach
2 cloves garlic
1 tsp curry powder
¼ tsp coriander
½ tsp minced fresh ginger
pinch of chili pepper flakes
squeeze of half a lime
***optional topping of sun-dried tomatoes

Chop onions and carrots. I grated my carrots for quicker sauteing but chopping is perfectly fine. Throw onions and carrots into a frying pan with olive oil. Add minced garlic. Once carrots are soft, transfer into blender and add vegetable broth, spinach, ginger, curry powder, coriander. Blend until smooth then transfer into large pot. Add pumpkin and coconut milk to the broth mixture. Bring to a boil. Simmer for 5 minutes adding your chili pepper flakes and squeeze of lime. I topped the soup with sun-dried tomatoes. It added a really great flavor but not necessary.