Thai-Style Pumpkin Soup

This recipe is from The Complete Cooking Light Cookbook.

Note:  I made a vegetarian version.  That means I substituted vegetable stock/broth for the called-for chicken broth.

(Hubbard squash.  Photo © Robin)

I also used hubbard squash instead of pumpkin.  I cut the gigantic squash in half (no easy task which is better suited to a handsaw than a knife), scooped out the seeds, put it cut sides down on a baking sheet, and roasted it for about 1.5 hours at 400°F.  For best flavor, you want to roast it, not steam it.  The squash puts out quite a bit of liquid so check on it every now and then, draining the liquid as needed.  When the squash is cooked, scrape it out of the shell/skin.  I put it in the food processor and pulsed it a few times to smooth it out.

You can, of course, use what the recipe calls for:  Canned pumpkin.

  • 2 (14½-ounce) cans fat-free, less-sodium chicken broth
  • 1 (15-ounce) can pumpkin
  • 1 (12-ounce) can mango nectar
  • ¼ cup reduced-fat peanut butter
  • 2 tablespoons rice vinegar
  • 1½ tablespoons minced green onions
  • 1 teaspoon grated, peeled, fresh ginger
  • ½ teaspoon grated orange rind
  • ¼ teaspoon crushed red pepper
  • 1 garlic clove, crushed
  • Chopped fresh cilantro (optional)

Combine first 3 ingredients in a large saucepan, and bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth.  Add mixture to pan.  Stir in vinegar and next 5 ingredients; cook 3 minutes or until thoroughly heated.  Ladle into soup bowls.  Sprinkle with cilantro, if desired.

Yield:  7 servings (serving size:  1 cup)

I was going to use Thai red curry paste instead of the crushed red pepper.  I’ll probably do that next time.  The cilantro may be optional but I think it finishes off the soup very nicely.

Enjoy.  🙂

Almost forgot.  Today’s view of the pond: