Creamy Thai Pumpkin and Coconut

9:25 AM, Jan 14, 2012   |    comments
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GOLDEN VALLEY, Minn. -- Pam Knutson of Birdsong Soups is in the kitchen preparing her Creamy Thai Pumpkin and Coconut soup that she will be entering in this year's Global Soup Cook-Off competition.

Creamy Thai Pumpkin and Coconut
makes approx. 5 quarts about 20 cups, serves 10 - 12

2 Tbsp vegetable oil
3 cups diced yellow onions - 1 1/2 medium onion or 14 oz
11/2 cups peeled and diced carrots - about 3 carrots or 8 oz
11/2 cups leeks, diced - 1 medium leek or 8 oz
6 cloves of garlic, crushed
2" piece of ginger grated or whizzed in a food processor
1 - 3 Tbsp Red Curry Paste (available at co ops and asian markets and Produce Exchange at Global Market)
1 - 29 oz can of plain pumpkin puree
2 cups cooked butternut squash - about 1 lb.
2 - 3 Tbsp brown sugar
1/4 - 1/2 cup key lime juice
zest and juice of 1 lime
1 - 13.5 oz can of coconut milk
4 - 5 cups of stock (recipe to follow)
Salt add at the end of cooking
1 bunch of chopped cilantro
5 Kaffir Lime leaves finely shredded and chopped
1 cup heavy cream or 1/2 and 1/2

Thai Stock
2 stalks of lemongrass - crushed
1 - 2 Thai Bird Chilies chopped
2 - 3" of Galangal sliced but not peeled All of the trimming from the veggies prepped for soup carrot tops and tails and peels outer leaves from leeks squash peels and seeds onion and garlic skins
Wash thoroughly and add to a stock pot and cover with cold water.
Bring to a boil and then lower to a simmer and cook 1 - 2 hours.
Strain and use as needed.
The extra can be frozen. 

Soup Directions 
Saute onions until very soft 15 - 20 minutes, sprinkle with some salt during cooking time to pull out the liquid. Add carrots, leeks, garlic and ginger. Cook 10 - 15 minutes until garlic is cooked and leeks are softened. Add water or stock to keep from sticking or burning. Add red curry paste and cook 2 - 3 minutes. Add brown sugar, key lime juice, coconut milk, lime zest and a bit more salt. Add pumpkin, squash, and 4 - 5 cups of stock. When everything is soft and cooked you can puree or keep chunky. Add lime juice and chopped cilantro and turn the heat off. Stir in finely chopped lime leaves. Stir in cream.
Thin as desired with more stock, apple juice or more coconut milk.
Add seasoning to taste.
If you want more heat chop in more thai chilies or a bit of chili paste - Siracha.

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