Pumpkin Soup
- For the broth:
- 2 tablespoons butter
- 1 small pumpkin, peeled, seeded, and cut into small chunks
- 1 medium-sized leek, sliced
- 1½ stalks celery, sliced
- 1 small banana, sliced
- 1 red chili pepper, cut in half and seeded
- 3 stalks lemongrass, peeled and thinly sliced
- 1 clove of garlic, halved
- 1 tablespoon finely chopped ginger
- 3¼ cups vegetable broth
- 1/3 cup half-and-half
- 1/3 cup coconut milk
- 1 tablespoon Green Curry Paste
- Salt and pepper to taste
- For the chicken and vegetables:
- 2 tablespoons butter
- 1 whole boneless, skinless chicken breast, trimmed and cut into strips
- 2 teaspoons finely chopped ginger
- 2 kaffir lime leaves, cut into strips
- 2 teaspoons prepared Green Curry Paste
- 1 tablespoon vegetable oil
- 1 small Japanese eggplant, cut into 4 pieces
- 2 red chili peppers, cut in half and seeded (optional)
- ¾ cup cooked rice
- Thai basil
Instructions:
This hearty soup makes a great dinner when served with a light salad and some crusty bread.
- In a large pot, melt the butter over medium heat. Add the pumpkin, leeks, celery, bananas, chili pepper, lemongrass, garlic, and ginger; sweat for 5 minutes.
- Add the vegetable broth and heat until warm.
- Add the half-and-half, coconut milk, and curry paste;Â simmer for 15 to 20 minutes.
- Remove the chili pepper halves. Transfer the broth mixture to a blender or food processor and purée until smooth. Strain if desired, and season to taste with salt and pepper. Pour the mixture into a clean pot and keep warm.To prepare the chicken and vegetables:
- Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the chicken strips, ginger, lime leaves, and curry paste. Sauté until the chicken is cooked, but not browned. Add the chicken mixture to the broth.
- In another sauté pan, heat the vegetable oil. Add the eggplant and sauté until just warmed through.
- To serve, divide the rice among 4 soup bowls. Spoon the broth over the rice. Top with a piece of eggplant, a chili pepper half (if desired), and some basil.