Description
Velvety Thai-inspired pumpkin soup concentrated into elegant shooter portions, balancing sweet roasted pumpkin, creamy coconut, fragrant red curry, and bright lime for a party-ready appetizer.
Ingredients
- Pumpkin: 4 cups peeled and cubed
- Coconut Milk: 1 can (13.5 oz)
- Red Curry Paste: 2 tablespoons
- Vegetable Broth: 3 cups
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Fresh Ginger: 2 tablespoons, grated
- Soy Sauce: 1 tablespoon
- Brown Sugar: 1 tablespoon
- Lime Juice: 2 tablespoons
- Cilantro: for garnish, a handful of fresh leaves
- Olive Oil: 1 tablespoon
- Salt and Pepper: to taste
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Toss pumpkin cubes with a drizzle of olive oil, salt, and pepper. Roast for 25 to 30 minutes until tender and caramelized.
- Prepare Your Cooking Vessel: In a large pot, heat olive oil over medium heat. Sauté chopped onion, minced garlic, and grated ginger until fragrant and softened, about 4 to 6 minutes. Stir in the red curry paste and cook briefly to bloom the spices.
- Assemble the Dish: Add the roasted pumpkin to the pot along with vegetable broth, coconut milk, soy sauce, and brown sugar. Bring to a gentle simmer and cook for 10 to 15 minutes to let flavors meld.
- Cook to Perfection: Carefully transfer soup in batches to a high-speed blender and puree until silky smooth, or use an immersion blender directly in the pot. Return the soup to the pot and warm gently without boiling.
- Finishing Touches: Stir in lime juice and adjust seasoning with salt and pepper. Swirl in a little extra coconut milk for a decorative touch if desired and add cilantro for garnish.
- Serve and Enjoy: Ladle warm soup into shot glasses or small espresso cups and serve immediately as shooters. Keep any remaining soup warm for refillings.
Notes
- Roasting Tip: Roasting the pumpkin adds caramelized depth and sweetness that boosts the overall flavor.
- Spice Control: Adjust the amount of red curry paste to control heat, start with less if you prefer milder flavors.
- Keep Warm: Store soup in a thermos or slow cooker on low to keep shooters warm during service.
- Make-Ahead: Soup can be made a day ahead and gently reheated on the stove before serving.
Nutrition
- Serving Size: 1 shooter (about 60 ml)
- Calories: 120
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg