For this Good Food Reads, we are going to feature a guest recipe by the wonderfully talented Lesli Schwartz of Asian Caucasian, who I had the pleasure of meeting at the Pinch of Yum Tasty Food Photography Workshop I attended this summer. The chosen guest recipe was for Easy Spiced Pumpkin Coconut Soup which was a huge hit in my house! Read on so I can tell you why! (and enjoy the photos by Asian Caucasion-well, with the exception of the one of my little, that one is all mine!)
One of the reasons we loved this soup was due to the complex nature of the flavors. But despite the complexity, the soup was easy to make so it also gets an A+ for simplicity! (Don’t get scared by the long list of ingredients, they are all worth it) I always keep ginger root in my freezer, so it is easy to get fresh ginger without running to the store. A microplane makes grating this ginger a breeze.
We didn’t make the Toasted Sriracha Pumpkin Seeds since my little is opposed to spice, and to be honest, I didn’t have time to run back to the store (I forgot to buy pumpkin seeds-face palm). Since my kids will eat anything that we throw croutons into, I made a batch of the croutons from this recipe instead. Turns out it wouldn’t have mattered what we put in the soup, the soup could have easily stood alone.
If you are looking for an easy weeknight comfort food meal, look no further than this Easy Spiced Pumpkin Coconut Soup. The recipe is entirely from Asian Caucasian and they have been awesome enough to let me share it with you here.
Good Food Reads: Easy Spiced Pumpkin Coconut Soup
- 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 to make this Vegetarian
- 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
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.
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.
To make the toasted sriracha pumpkin seeds:
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.