Pumpkin soup with thai green curry paste croutons
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken stock |
| 2 | ounces | Heavy cream |
| 6 | cups | Pumpkin puree; (recipe below) |
| 1 | tablespoon | Plus 1 teaspoon extra virgin olive oil |
| ½ | teaspoon | Green curry paste |
| 5 | slices | White bread; crust removed |
| 1 | Chinese pumpkin; (6 pound) | |
| 1½ | cup | Water |
| 2 | tablespoons | Butter |
Directions
SOUP
CROUTONS
PUMPKIN PUREE
Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
Variations on soup: Lemon grass added to stock while heating.
PUMPKIN PUREE:
Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.
Yield: 9 cups
Converted by MC_Buster.
Per serving: 1320 Calories (kcal); 53g Total Fat; (35% calories from fat); 31g Protein; 186g Carbohydrate; 141mg Cholesterol; 9601mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 23½ Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INJ098 Converted by MM_Buster v2.0n.