Thai Pumpkin Soup

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 4

Ingredients:

3 cups coconut water

3 .5 ounces (100 grams) coconut meat

10 .5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

3/4 teaspoon salt

3 black peppercorns, plus additional freshly ground pepper, to taste

pinch chopped garlic (partial clove with center removed)

3/4 teaspoon red curry paste, or more to taste

2 1/2 tablespoons olive oil

1/3 cup almond milk

1 recipe marinated portobello mushrooms, recipe follows

1/4 cup coconut cream

1/2 cup chopped fresh cilantro leaves

2 scallions, thinly sliced

1 tablespoon shoyu (japanese soy sauce)

1 tablespoon olive oil

1 tablespoon water

1/2 teaspoon minced ginger

1 portobello mushroom, gills removed, cut into small dice

Directions:

1. Garnish:
2. Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
3. To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
4. Marinated Portobello Mushrooms:
5. Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com