Coconut And Pumpkin Soup - Thermador PROFESSIONAL Series Recipes

COCONUT AND PUMPKIN SOUP

INGREDIENTS
1 lb. pumpkin or butternut squash
½ bunch cilantro, roughly chopped
1 onion
1 garlic clove
1 piece root ginger, ¾ -1"
1 tbsp. olive oil
1 cup strong vegetable broth
1 – 2 tsp. red curry paste
⁄
1 2 cups coconut milk
3
Salt
3 – 4 stalks of flat-leaf parsley
Quarter the pumpkin. Use a spoon to remove strings and seeds from the
pumpkin's inner cavity. Cut the pumpkin into strips then roughly dice it with
the skin. Wash and dice the cilantro. Place it all in the baking pan and steam
as indicated.
Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive
oil in a pan then add the broth. Add the red curry paste.
Add the pumpkin mixture to the broth and purée finely. Pour in the coconut
milk and briefly heat the mixture. Add salt to taste and serve with chopped
parsley.
COOK'S TIP:
The smaller the pumpkin, the sweeter it is.
Serves 4
STARTERS, SOUPS AND SALADS
SETTINGS
STEAM, 210°– 212ºF
12 – 14 minutes
Baking Pan
2 2
9