Thai Pumpkin Soup

Thai Pumpkin Soup

Thai Pumpkin Soup

While wanting to create a hearty, flavorful soup, and found myself with lots of pumpkin.  “I chose this combination of ingredients because this is the flavor profile I love.  As a professional chef, she enjoys researching and developing recipes and fusing culinary traditions.

               Stacy Desrosiers                                               Mays Landing, New Jersey


Thai Pumpkin Soup Recipe 

Thai Pumpkin Soup

1 (15 oz.) can pure pumpkin

1 (14.5 oz.) can lower-sodium chicken broth

1 (13.6 oz.) can light coconut milk

2 Tbsp. pumpkin butter or apple butter

1 ½ Tbsp. Thai red curry paste or to taste

1 Tbsp. peanut butter

1 tsp. ground ginger

1 tsp. garlic powder

1 ½ Tbsp. Asian fish sauce

1 tsp. sugar

¼ tsp. salt

1/8 tsp. pepper

4 oz. rice noodles, preferably medium width

1 ½ cups shredded cooked chicken breast

¼ cup chopped fresh cilantro

Whisk pumpkin, broth, coconut milk, pumpkin butter, curry paste, peanut butter, ginger and garlic powder in a large saucepan.  Bring to a boil medium-high heat.  Reduce heat to medium-low to low; simmer 10 minutes, stirring occasionally.  Stir in fish sauce, sugar, salt and pepper.

Meanwhile, cook rice noodles according to package directions; drain.

To serve, ladle soup into bowls; mound noodles in center.  Top with chicken; sprinkle with cilantro.

4 servings

(Recipe for Thai Pumpkin Soup was in Cooking Club Magazine, Fall 2012 issue)