Suggested wine pairings follow the recipe.
This unusual, rich, creamy and satisfying Thai pumpkin or butternut squash soup is like a warm embrace as temperatures begin to drop. Packed with flavor and nutrition, it will fill you up while it warms you up.
| Cook Time: | 30 min |
| Prep Time: | 10 min |
| Total Time: | 40 min |
| Category: | Entree |
| Cuisine: | Asian |
| Yield: | 8 servings |
| Method: | Stovetop |
Preparation
1. (Skip this step if using canned pumpkin or butternut squash.) Pre-heat oven to 350 degrees F. Using a pie pumpkin (small variety), carefully carve out stem and cut pumpkin in half. Scoop out the seeds and strings. An ice cream scoop with a sawtooth edge makes quick work of this. Place each half face down on a foil-lined baking sheet. Bake in oven until outer skin yields to the touch (about 30 minutes depending on size). Remove from oven and let cool. Scrape cooked pumpkin from the outer skin. One pumpkin yields approximately 4 cups. Cooked pumpkin may be refrigerated for up to a week.
2. While pumpkin is baking, in a Dutch oven or large stock pot over medium heat, saute onion and garlic in EVOO. When onions are translucent, combine Butternut Squash soup base, pumpkin or butternut squash and coconut cream. Add yellow curry paste, chicken bouillon paste, miso and fish sauce, stir to dissolve. Bring to simmer. If using cooked pumpkin, soup is ready to blend once it begins to simmer. If using raw butternut squash, let soup cook until squash is soft and tender. Blend soup to a smooth consistency using either an immersion (stick) blender or countertop blender. Warning: If using countertop blender, blend in several batches filling jar no more than half full as hot liquids will expand! Cover blender top with a folded kitchen towel and hold lid down to prevent Mount Vesuvius.
3. Serve with shredded chicken and top with slices of colorful peppers.
2. While pumpkin is baking, in a Dutch oven or large stock pot over medium heat, saute onion and garlic in EVOO. When onions are translucent, combine Butternut Squash soup base, pumpkin or butternut squash and coconut cream. Add yellow curry paste, chicken bouillon paste, miso and fish sauce, stir to dissolve. Bring to simmer. If using cooked pumpkin, soup is ready to blend once it begins to simmer. If using raw butternut squash, let soup cook until squash is soft and tender. Blend soup to a smooth consistency using either an immersion (stick) blender or countertop blender. Warning: If using countertop blender, blend in several batches filling jar no more than half full as hot liquids will expand! Cover blender top with a folded kitchen towel and hold lid down to prevent Mount Vesuvius.
3. Serve with shredded chicken and top with slices of colorful peppers.
Ingredients
* 2 Tbsp. EVOO
* ½ Onion, sliced
* 4 - 5 cloves Garlic, diced
* 1 quart (4 cups) Butternut Squash soup base (not bisque)
* 1/2 cooked Pie Pumpkin (about 2 cups or 14 oz can) or raw, cubed Butternut Squash
* 1 (14 oz) can Coconut Cream (we like thick and rich style)
* 1 Tbsp Thai Yellow Curry Paste
* 1 Tbsp Chicken Bouillon Paste
* 2 Tbsp Shiro Miso (mild yellow)
* 1 Tbsp Fish Sauce (light amber color)
* 2 Baby Sweet Peppers, cut in matchstick slices
* 1 Rotisserie Chicken, white meat only, shredded
* ½ Onion, sliced
* 4 - 5 cloves Garlic, diced
* 1 quart (4 cups) Butternut Squash soup base (not bisque)
* 1/2 cooked Pie Pumpkin (about 2 cups or 14 oz can) or raw, cubed Butternut Squash
* 1 (14 oz) can Coconut Cream (we like thick and rich style)
* 1 Tbsp Thai Yellow Curry Paste
* 1 Tbsp Chicken Bouillon Paste
* 2 Tbsp Shiro Miso (mild yellow)
* 1 Tbsp Fish Sauce (light amber color)
* 2 Baby Sweet Peppers, cut in matchstick slices
* 1 Rotisserie Chicken, white meat only, shredded