Thursday, November 27, 2014

Creamy Asian Pumpkin Soup

Pumpkins seem to be everywhere in fall.  They fill grocery stores, porches, business and malls, but they can also fill your stomach!  Some of the very same decorative gourds can also be eaten once cooked.  They last a long time, so when your pumpkin is done being a decoration, simply cook it! 

There are many kinds of pumpkin, and the one that works best for cooking is called a "sugar pumpkin."  They are about the size of a soccer ball and this is the kind that is used in pumpkin pie.  Of course you can use any kind of pumpkin, but it may not be a creamy.  Jack-o-landern pumpkins are stringy like a spaghetti squash which some people prefer over a creamy texture, its up to you and what you have available also. 

Pumpkins are also very popular in Asia and appear in many dishes, but are usually served savory.  The natural creaminess and colour lends its self well to soups and when mixed with lime leaves, lemon grass and coconut, there is a tropical holiday in your mouth! 

Kaffir lime leaves can be purchased at most East-Asian grocery stores.  Buy them fresh if you can find them, they are much more flavourful than the dried version. 

For 8 servings

  • 1/2 sugar pumpkin 
  • 3 carrots, chopped 
  • 1 red onion, chopped
  • 1/2 cup green cabbage, shredded
  • 1 tablespoon grated ginger
  • 2 stalks lemongrass
  • 1/2 cup cilantro
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper 
  • 6 kaffir lime leaves
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 cup coconut mil
  • 3 tablespoons natural peanut butter
  • 3 tablespoons oil 
  • Bean sprouts to garnish


  1. Preheat oven to 400 degrees F. 
  2. Half the pumpkin and scoop out and discard the threads and seeds. 
  3. Place each half of the pumpkin cut side down on a cookie sheet and bake for 45 minutes, or until tender. 
  4. In a large soup pot heat oil and add onion, cabbage, carrot, and roasted pumpkin. 
  5. Saute for 5 minutes so the flavours come out.
  6. Add liquid and remainder of ingredients and boil for 20 minutes. 
  7. Remove from heat and allow to cool to room temperature (if its cold out, you can leave it outside and it will chill in no time!)
  8. Transfer the soup to a blender and blend until smooth.  
  9. Return the blended soup to the soup pot and reheat before serving. 

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