Pumpkin Soup With Asian Flavors Recipes

Steps:

• Heat the oil in a large pan.
• Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
• Add the pumpkin and cook, stirring for about 2 minutes.
• Add the water, stock powder, sauce and juice.
• Simmer, covered until the pumpkin is just tender.
• Blend or process half the mixture and then return to the pan.
• Add the coconut cream and the herbs-stir over heat until hot.

Steps:

• Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
• Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
• Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
• Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

Steps:

• Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
• Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.

Steps:

• Heat oil in a large saucepan over medium heat.
• Add the onion and cook, stirring for 5 mins or until softened.
• Add the pumpkin and stock and bring to the oil.
• Reduce heat to low.
• Simmer for 25 mins or until tender.
• Using a wand blender or a food processor, puree the pumpkin mixture.
• Return to pan over low heat.
• Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
• Cook, stirring for 2 mins or until combined and heated through.
• Ladle into warmed bowls and top with snow pea spouts and basil.
• Serve.