Thai Shrimp and Pumpkin Soup
When you need that go to soup recipe to please the crowd, our chef has shared one of his favorites.
INGREDIENTS:
- 2 tablespoons canola oil
- 1 Cup ( 4 ounces) Yellow Onion, diced ¼ inch
- 3 cloves (1 ounce) of Garlic, peeled and minced
- 3 to 4 inch piece of Lemongrass, smashed
- 1 15 ounce can of Pumpkin Puree
- 36 ounces ( 1 large can) Prepared Chicken Stock
- 1 15 oz. can of Coconut Milk
- 1 ounce Fresh Ginger, peeled and minced
- 2 teaspoon Coriander Seeds, toasted and ground
- 2 teaspoon Cumin Seeds, toasted and ground
- 3 tablespoons Thai Curry Powder (Regular Curry Powder can be used plus the addition of hot sauce to taste)
- 2 tablespoons fish sauce
- Juice of 1 Lime ( 2ounces)
- 1 tsp. of sea salt
- 3 tablespoons sugar
- 1 pound of 16/20 count shrimp, peeled and deveined, tail off for garnish
- Cilantro Chopped, for garnish
- Toasted Pumpkin Seeds, for garnish
- 1 pound of Butternut Squash peeled, seeded and diced ½ inch. Roasted. For Garnish
DIRECTIONS:
- Peel, seed and dice butternut squash into ½ inch cubes. Toss in 2 tablespoons canola oil and roasts in 400F oven until cubes are fork tender. Remove from oven and set aside for soup garnish
- Heat oil in stock pot
- Sauté onions, garlic and lemongrass until onions are translucent
- Add 1 can of pumpkin, Stock and coconut milk and bring to a simmer for 20 minutes
- Once pumpkin is soft remove lemongrass and let soup set for 20 minutes
- Puree soup in batches in a blender
- Place Soup back into stock pot and return to a simmer
- Add Coconut Milk, Ginger, Coriander, Cumin, Curry Powder and Fish Sauce
- Add lime juice, Sea Salt and Sugar
- Taste and adjust Seasonings including Sugar
- Keep Soup Warm
- Grill or Broil Shrimp until they reach an internal temperature of 160F
- Place 6 Shrimp and diced butternut in bowl, ladle soup over shrimp, garnish with chopped cilantro and toasted pumpkin seeds.
- To toast Coriander and Cumin: Place seeds in dry sauté pan on medium high heat. Sauté until spices give off their aroma