Friday, December 3, 2010

Thai Pumpkin Soup

I had some leftover turkey soup that my kids weren't finishing as fast as I would have liked. My one daughter who usually loves soup just wouldn't eat any of it. However, I know if I made it into this Thai Pumpkin Soup, me and my husband would totally polish it off in no time.

I added my turkey broth complete with carrots and celery and even some spices like sage, cinnamon and a bit of apple from the drippings of the turkey. It did not distract at all from the Thai taste. I had seen a recipe with the pumpkin Thai soup with green beans so I went ahead and added my leftover green beans it into my recipe. I really love this soup. It warms and recharges your batteries!

I hope to make it again when I have some lemongrass and kaffir lime leaves.
Thai Pumpkin Soup
Adapted from this recipe

8 cups any nice flavored broth will work
1 can thick coconut milk (preferably not 'lite')
1 tablespoon oil
3 cups pumpkin or squash, peeled and cut into bite-size chunks
1/2 cup minced red onion
6 cloves garlic, minced
1 inch piece galangal or ginger, grated
1-2 tsp. red chili paste
1/2 tsp. turmeric
3/4 tsp. ground coriander
1 tsp. ground cumin
3 Tbsp. fish sauce
2 tablespoons fresh-squeezed lime juice
1 cup green beans
1/2 cup fresh coriander for garnish/toppings

Saute onions in a oil until transluscent.  Add the red onion, garlic, galangal or ginger, and chili paste. add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, and lime juice. Bring to a boil. Add the pumpkin. Reduce heat and simmer for about 15  minutes.  Add the green beans toward the end of the cooking time if they are already cooked.
Stir in the coconut milk. Taste and adjust seasonings.  You can add sugar if you find it too sour.  I thought it was just fine without the sugar. You can serve the soup with rice on the side.


Mary said...

This was a great idea and I love the changes you made to the original recipe.I love Thai food and your soup sounds delicious. Have a great day, Lori. Blessings...Mary

Chow and Chatter said...

wow lovely soup

Robin Sue said...

This sounds so good! So many great flavors in this soup and now it is finally cold here, so soup is perfect!

Murasaki Shikibu said...

What a great way of getting rid of leftovers. My mom used to make Shepherd's Pie with leftover chicken/turkey, because the kids would then eat it - but I like the drastic change in flavors from Thanksgiving to Thai!

Les rêves d'une boulangère (Brittany) said...

We love using leftovers in soups; so this is a great recipe. I've never tried making a thai style soup, but no doubt it is delightful. We need things that recharge and nourish at this busy time!

Mimi said...

Great way to use of your leftovers. You packed a lot of flavor into that soup.

Susan said...

A lovely sunny soup to warm the soul right down to your toes. I agree w/ you on the full-fat coconut milk; if you have to use canned (and I do), it really has better flavor and texture.

grace said...

you turned your leftovers into leftovers--awesome! three-peat turkey doesn't bother me at all. :)