Thai Fresh Pumpkin Soup
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Thai fresh pumpkin soup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pumpkin puree soup
- 300 g pumpkin, seeded and cut into 2.5 cm cubes
- 3 cups coconut water
- 100 g of coconut pulp
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 3/4 tsp salt
- 3 black peppercorns plus more ground pepper to taste
- A pinch of chopped garlic (cloves without the center)
- 3/4 tsp red curry paste or a little more to taste
- 2.5 tbsp. l. olive oil
- 1/3 cup almond milk
Topping
- 1 serving marinated portobello mushrooms (see recipe below)
- 1/4 cup coconut cream
- 250 g cauliflower florets
- 2 tbsp olive oil for baking
- 1/2 cup chopped fresh cilantro leaves
- 2 thinly sliced green onions
Marinated Portobello Mushrooms
- 1 tbsp Japanese soy sauce
- 1 tbsp. l. olive oil
- 1 tbsp. water
- 1/2 tsp chopped ginger
- 1 portabello mushroom, finely diced (remove gills from cap)
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Recipes with similar ingredients: pumpkin, portobello mushrooms, cauliflower, coconut water, coconut, almond milk, soy sauce, ginger root, garlic, cumin, coriander, black pepper, curry paste, green onions, cilantro
Cooking the dish according to the recipe:
- In a blender, blend all the soup ingredients at high speed (in batches if necessary). Blend until the pumpkin is completely pureed and the soup is silky smooth. Toss the cauliflower with olive oil and roast for 30 minutes in a preheated oven at 200°C (400°F).
- To serve, ladle the soup into warmed soup bowls. Place 2 teaspoons of marinated mushrooms and cabbage in the center of each serving. Garnish with coconut cream, cilantro, and green onions.
Marinated Portobello Mushrooms: In a small bowl, combine the soy sauce, olive oil, water, and ginger. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain the marinade and use the mushrooms as directed above.
Categories:
recipe / Vegetarian dishes / Blender / Dinner / Soups / Creamy soups / / Pumpkin dishes / Pumpkin soups / Asian cuisine / Thai cuisine
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