A sumptuous soup that blends pureed pumpkin and coconut milk with a tingling touch of chili. One taste and you know you’re not in New England anymore!
20m
PREP TIME
30m
COOK TIME
13
INGREDIENTS
Ingredients
- 2 cloves garlic, crushed
- 2 shallots, sliced
- 2 pieces fresh lemongrass, cut in half and bruised, (optional)
- 2 cups (500 milliliters) chicken broth
- 2 tablespoons (30 milliliters) Thai Kitchen® Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 2 kaffir lime leaves, , broken in half (optional)
- 1 1/4 pounds (567 grams) pumpkin or other winter squash,, peeled and cut into 1/2-inch pieces
- 1 can (400 milliliters) Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk
- 2 tablespoons (30 milliliters) Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 teaspoon (5 milliliters) sugar
- Ground white pepper to taste
- 2 small red chiles, seeded and thinly sliced , (optional)
- Fresh cilantro sprigs , (optional)
INSTRUCTIONS
- 1 PLACE garlic, shallots and lemongrass in a food processor, or with mortar and pestle, process or grind into a paste. Bring chicken broth to boil in large saucepan. Add garlic mixture, chili paste and kaffir lime leaves; stir to dissolve chili paste. Add pumpkin; simmer 15 minutes or until pumpkin is tender.
- 2 STIR in coconut milk; return to simmer. Add fish sauce, sugar and white pepper; simmer 5 minutes. Remove any large pieces of lemongrass and kaffir lime leaves. Cool slightly.
- 3 PUREE soup in food processor or blender. Serve warm or chilled. Garnish with red chiles and sprigs of cilantro, if desired.
- 4 Thai Kitchen Tip: Shredded cooked chicken or small cooked shrimp may be sprinkled on the bisque as a garnish. Laotians make this soup without the coconut milk and usually add chunks of fish, such as catfish.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
