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Show:
Martin Yan's China
Category:
Appetizer
Yields:
Makes 6 to 8 servings
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Golden Curry Pumpkin Soup
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Ingredients:
8 cups peeled, cubed butternut squash or other firm winter squash
4 cups Rich Homemade Broth or canned chicken broth
1 tablespoon minced ginger
2 teaspoons minced garlic
1 tablespoon yellow curry powder or red curry paste
1 tablespoon pine nuts
1/2 cup unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces silken tofu, drained and diced
1 green onion, chopped |
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Method:
In a medium pot, combine the squash, broth, ginger, and garlic. Bring to a boil over high heat, reduce the heat to low, and simmer until the squash is very tender, about 1 hour. Add the curry powder or paste and stir to incorporate.
In a small frying pan, toast the pine nuts over medium heat, shaking the pan frequently, until lightly colored, about 5 minutes. Immediately pour onto a plate to cool.
Working in batches, purée the squash and broth in a blender. Return the purée to the pot. Add the coconut milk, soy sauce, salt, and white pepper and bring to a boil over medium-high heat. Stir in the tofu and simmer until heated through.
Ladle the soup into bowls. Garnish each bowl with pine nuts and green onions and serve. |
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