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THAI-STYLE PUMPKIN SOUP

Picture
Picture
Ingredients:

2 pound pumpkin or 1.5 pumpkin and ½ pound acorn, peeled, seeded and cut into cubes
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 tsp.  fresh ginger, peeled and chopped
3/4 cup dry white wine 
3-4 cups vegetable or chicken stock
2 tablespoons lemon grass, chopped
3 tablespoons fresh lime juice
½ -1 tablespoon sugar
1 red fresh red chili pepper, seeded and chopped
Salt and freshly ground black pepper
Mint or basil leaves for garnishing




Warm olive oil in a heavy soup pot over medium heat. Add onion, garlic, ginger, lemon grass, red chili pepper and cook, stirring occasionally, about 5 minutes. Add pumpkin and wine, bring to a boil and cook for 5 minutes. Stir in stock and bring to a boil. Reduce the heat and simmer, covered, until pumpkin is tender, about 25-30 minutes. 

Puree pumpkin mixture in blander and return to pot. Stir in lime juice, sugar, salt and black pepper and simmer, uncovered, for 10-15 minutes. 

Serve garnished with mint or basil, if desired
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Sincerely..... Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog