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Roasted Pumpkin Thai Pasta Soup

Roasted Pumpkin Thai Pasta Soup


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A new take on your typical noodle soup

With this dish you can make your favorite pumpkin soup even better by adding in pasta and Thai spices — the combination is sure to warm you up on a cool fall day. Plus, as a good carb, pasta provides you with steady energy so you can enjoy all your fall activities this season.

Ingredients

  • 1 Tablespoon ground cumin
  • 1 box penne
  • 2 Tablespoons canola oil
  • 1 Cup shallots, roughly chopped
  • 1 Cup scallions, white only roughly chopped, save green stems and slice
  • 1 stalk lemon grass
  • 3 Tablespoons ginger, peeled and roughly chopped
  • 2 Tablespoons garlic, peeled and roughly chopped
  • 2 kaffir limes, use leaves only
  • 1 can pumpkin
  • 3 Cups chicken stock, reduced sodium
  • 2 cans unsweetened light coconut milk
  • 3 Tablespoons sugar
  • 2 Tablespoons chili garlic paste
  • 2 Tablespoons lime juice
  • Salt, to taste
  • 2 Tablespoons cilantro, chopped

Servings4

Calories Per Serving931

Folate equivalent (total)97µg24%

Riboflavin (B2)0.5mg27.7%


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


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