Thai Pumpkin Soup Recipe

courtesy Roxanne Klein, Roxanne's, Larkspur, CA

Soup:
3 cups coconut water
3.5 ounces (100 grams) coconut meat
10.5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon salt
3 black peppercorns, plus additional freshly ground pepper, to taste
Pinch chopped garlic (partial clove with center removed)
3/4 teaspoon red curry paste, or more to taste
2 1/2 tablespoons olive oil
1/3 cup almond milk
Garnish:
1 recipe Marinated Portobello Mushrooms, recipe follows
1/4 cup coconut cream
1/2 cup chopped fresh cilantro leaves
2 scallions, thinly sliced


Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Marinated Portobello Mushrooms:
1 tablespoon shoyu (Japanese soy sauce)
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon minced ginger
1 portobello mushroom, gills removed, cut into small dice
Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.