Easy Spiced Pumpkin Coconut Soup

Soup & Salad | January 17, 2017 | By

Baby, it’s cold outside!  Warm up your tootsies with this super easy Pumpkin Coconut Soup!  I literally made this in 30 minutes!  Need I say more? There are so many fragrant spices in this recipe, plus the sweetness from the pumpkin purée and a dash of brown sugar combined with the heat from the Thai chili pepper is so incredibly satisfying! It’s seriously healthy too, no fat in this bowl of goodness! Pair it with a nice glass of wine (or whisky) and you’ll be warming up in no time!

Pumpkins really work wonderfully in this comforting bowl of soup!

Toast the raw pumpkin seeds with a sprinkle of salt and sriracha seasoning!

 

 

Easy Spiced Pumpkin Coconut Soup
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons virgin coconut oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 red Thai chili pepper, seeded and finely chopped
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon Kosher salt
  • 2 cups low sodium chicken stock (or vegetable stock)
  • 1 cup light coconut milk
  • 2 15 oz. cans pumpkin purée
  • 1 tablespoon dark brown sugar
  • ⅛ teaspoon black pepper
  • Dollop of low-fat sour cream
  • Toasted sriracha pumpkin seeds for garnish (recipe below)
Instructions
  1. Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
  2. Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.
  3. To make the toasted sriracha pumpkin seeds:
  4. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
Notes
Thai chili peppers can be replaced with red chili flakes. Sriracha seasoning can be replaced with adobo seasoning. For vegetarian, you can substitute the chicken stock for vegetable stock.

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Asian Turkey Noodle Soup

Soup & Salad | January 10, 2017 | By

I would never ditch that leftover turkey carcass from the holidays!  No way!  Drop it in a pot with carrots, onions, herbs, and spices, and voila — homemade turkey stock!  I used the stock for this delicious Asian-inspired turkey soup.  Loaded with deliciousness, this bowl of yum is also healthy and filling. The ginger, shallots, lime, and touch of heat from the red chili paste (sambal oelek) combined with the turkey and bean thread noodles is one bowl of noodle soup that you’ll savor all week long!  Slurp away!

Bean thread noodles soak up this delicious bowl of turkey soup!

Asian Turkey Noodle Soup
 
Author:
Serves: 4
Ingredients
  • 6 cups homemade turkey stock (or low-fat chicken broth)
  • 1 large garlic clove, minced
  • 1 large carrot, peeled and cut into small cubes
  • 2 medium shallots, sliced thinly
  • 6 thin slices peeled fresh ginger
  • 2 kafir lime leaves (fresh or dried)
  • 1 tablespoon sambal oelek
  • 2 tablespoons fish sauce
  • Juice from ½ lime
  • 3 ½ ounces bean thread noodles
  • 2 cups shredded turkey meat
  • ¼ cup fresh cilantro, chopped
  • Lime slices to garnish
Instructions
  1. Place the turkey stock in a large stock pot, bring to a boil and lower heat to medium. Add in the garlic, carrots, shallots, ginger, and kafir lime leaves. Cover partially and simmer for 5 minutes until vegetables are tender. Add in the sambal oelek, fish sauce, and lime juice. Cook another 5 minutes until fragrant. Check for seasoning.
  2. Meanwhile, pour boiling water over the bean thread noodles in a large bowl and let sit until soft, about 5 minutes. Drain the noodles and set aside.
  3. Add the turkey meat and cilantro to the soup mixture when ready to serve. Stir for 2 minutes until heated through. Serve the soup by first placing the noodles at the bottom of the bowl, and ladling the soup on top of the noodles. Garnish with cilantro and lime wedges.
Notes
Sambal oelek can be found at select grocery stores and at Asian markets.

Kafir lime leaves are available at most Asian markets and select grocery stores. The dried version can be found at select grocery stores like Whole Foods. You can substitute the kafir lime leaves for bay leaves.

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Lemongrass Coconut Soup

Lemongrass Coconut Soup

Soup & Salad | November 29, 2016 | By

This is an awesome borrowed recipe from my fellow food blogger and southern chef, Melissa Pelkey-Hass with The Front Porch Gourmet.  This recipe is right up my alley!  It’s loaded with Asian flavors and a little heat!  Coconut soup is so easy to make — just add lots of veggies, some protein (she uses chicken in this one), and fresh herbs. Thanks for sharing, sweet Melissa!  

Lemongrass Coconut Soup
 
Serves: 4
Ingredients
  • 4 cups chicken broth
  • 1 tablespoon grated ginger (more if desired)
  • 1 large lemongrass stalk, crushed
  • Juice and zest of 2 limes
  • 2 cans coconut milk
  • 2 tablespoons sweet Thai chili sauce
  • 1 pound boneless, skinless chicken breasts or thighs, cubed
  • ½ pound thin sliced mushrooms
  • 8 oz. bean thread noodles, cooked according to directions
  • 3-5 shaved fresh red or green jalapeno peppers
  • ¼ cups cilantro, chopped
Instructions
  1. In a large saucepan, combine the broth, ginger, lemongrass, lime juice, and zest. Place over medium heat and slowly bring to a boil. Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Whisk in the Thai chili sauce and simmer for 5 minutes. Add the chicken and mushrooms and continue to cook until chicken is completely cooked. Discard the lemongrass.
  2. To assemble, place bean thread noodles at the bottom of a soup bowl and pour soup over top. Garnish with peppers and cilantro.

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