THAI-STYLE PUMPKIN SOUP
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
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.
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.
Sincerely..... Nellie
