Pumpkin, Coconut, and Crunchy Vegetable Soup

This nourishing soup combines the sweetness of coconut milk with crisp vegetables and a hint of green chili.

2-3 tbls. Olive Oil
2 Onions (peeled and finely chopped)
3 Garlic Cloves (peeled and finely chopped)
1 Small Fresh Green chili (chopped)
1 tspn. Fresh Root Ginger (peeled and finely chopped or grated)
2 tspn. Lemon Grass (chopped)
1 tspn. Ground Turmeric
2 Medium Carrots (scraped and cut into 1-inch julienne strips)
2 Sticks Celery (sliced)
4 Small Turnips (peeled and cut into 1/2 inch cubes)
1 lb. Pumpkin or Butternut Squash Flesh (cut into 1/2 inch cubes)
1/2 qts. Vegetable Stock
8 oz. Fresh Green Beans (cut into 1-inch pieces)
1-1/2 cups Baby Mushrooms (thinly sliced)
1 3/4 cups Coconut Cream
2 tbls. Fresh Cilantro (chopped)
2 tbls. All-Purpose Flour
1/4 cup Softened Butter
Salt and Freshly Ground Black Pepper
1 cup Fresh Beansprouts
Parsley or Cilantro Sprigs (for garnish)

1. Heat the oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent.

2. Add the chili, ginger, lemon grass, and turmeric and cook for 2 minutes. Add the carrots, celery, turnips, pumpkin, and stock and bring to the boil. Reduce the heat, cover the pan, and simmer gently for 5 minutes.

3. Add the green beans and cook for a further 8-10 minutes. Stir in the mushrooms, coconut cream, and cilantro and cook for 2-3 minutes.

4. Blend the flour and butter and add to the soup in small pieces. Simmer for 2-3 minutes, until slightly thickened.

5. Season. Just before serving, stir in the beansprouts. Serve immediately, garnished with parsley or cilantro.


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