Thai-Flavored Roasted Pumpkin Soup

12 Dec

This soup is packed with sweet, spicy, and savory flavor.  A nice, creamy soup is the perfect evening meal in the wintertime.  This particular soup, with its vibrant orange color, imparted just a touch of summery brightness to the evening.  I thought roasting the pumpkin and sweet potato prior to placing them in the soup imparted a really lovely, smoky flavor that turned this dish into a home run.  If I make it again, I may add some crispy tofu rather than the roasted pumpkin seeds for a bit of texture.  As is, though, this was a delicious Thai twist on a classic pumpkin soup.

In the past, I have had a hard time finding fresh lemongrass at my local supermarket – it’s a very hit or miss sort of thing as to whether it will be there or not.  To remedy that, I bought a small jar of sliced lemongrass at a local Asian market to have on hand for when I wanted to use it in recipes and couldn’t find it at the supermarket.

Thai-Flavored Roasted Pumpkin Soup

Adapted from Mom-Mom.com

3 tbs. canola oil, divided

1 small red onion, finely chopped

2 tbs. brown sugar

2 cloves garlic, peeled and crushed

1/2 medium pumpkin, skin and seeds removed, cut into 1″ chunks (about 5 cups) (save the seeds for Worcestershire Roasted Pumpkin Seeds)

1 medium sweet potato, peeled and cut into 1″ chunks (about 2 cups)

1 tsp. dried cumin

1 tsp. dried tumeric

3 cups homemade chicken stock

1/4 cup plain Greek yogurt

1 tbs. Sriracha sauce, plus a little more for garnish

1 tbs. lemongrass, thinly sliced

1 tbs. fish sauce

Kosher salt and freshly cracked black pepper

1 tbs. Worcestershire Roasted Pumpkin Seeds, for garnish

Preheat oven to 400º.

Cover a baking sheet with tinfoil.  Place pumpkin and sweet potato chunks in a single layer and coat with 1-2 tbs. of canola oil.  Season with cumin, tumeric, kosher salt, and freshly cracked black pepper.  Place in oven and roast pumpkin and sweet potato chunks for 25 minutes or until golden brown and fork tender.  Transfer to a bowl, being sure to transfer any remaining oil.

In a large pot, heat remaining 1-2 tbs. of canola oil over medium-low heat.  Add onion, garlic and brown sugar and cook until onion is soft and translucent, about 8 minutes.  Add roasted pumpkin and sweet potato, chicken stock, plain Greek yogurt, Sriracha, lemongrass, and fish sauce.  Season with freshly cracked black pepper.

Simmer , covered, 20 minutes until ingredients are incorporated.  Taste and adjust seasonings as necessary.  Transfer to food processor and puree until smooth or desired consistency, working in batches if necessary.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: