It's rainy and chilly today in L.A. Not that I'm complaining about the weather here--but some days, like today, a big bowl of soup sounds just perfect. So, I created this spicy pumpkin soup with coconut, curry, and lime. Pair with a glass of Viognier and you'll feel warm and cozy in no time.
Note: If fresh lemongrass or kafir lime leaves are available in your supermarket, put in the soup and take them out before serving. They will add lots of authentic flavor. However, I have created a recipe whose ingredients will be available to everyone.
2 T butter
2 shallots, minced
2 garlic cloves, minced
1/2 c. white wine
2 carrots, finely chopped
2 cans pumpkin puree (not pumpkin pie filling)
3 c. chicken broth
1 Tablespoon red curry paste
1 can unsweetened lite coconut milk
1 1/2 teaspoons honey
Zest and juice of one lime
Salt and pepper
1. Melt butter in large saucepan on medium heat until foamy. Add shallot, garlic, and carrot and sweat until soft, about 5 minutes, making sure not to brown the garlic.
2. Add salt and pepper to taste, then add wine and reduce by half.
3. Add pumpkin, chicken broth, coconut milk, curry paste, honey, and lime zest. Bring to a boil, turn to low and let simmer for 45 minutes. Taste and adjust salt and pepper.
4. When ready to serve, squeeze with lime and enjoy!
Printable version here.
You should let people know that simply throwing lemongrass into the soup isn't going to do anything. You need to hit the stalk with a back of a knife to release the flavours and then cut the bottom third into small pieces. Also might help to wrap the lemongrass and Kaffir Lime leave in cheesecloth for easy removal.
ReplyDeleteThat's a great point! Thanks, Elliott181!
ReplyDelete