Thai Roasted Pumpkin Soup Recipe

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Preparation Time: 25 Minutes

Yields: Serves 6

Pumpkin Soup Recipe Ingredients:

1 ½ Kg peeled and roughly chopped pumpkin or winter squash.

4 tablespoon vegetable/olive oil

1 onion, chopped

1 tablespoon grated ginger

1 slightly bashed lemongrass

1 can (400 ml) coconut milk

3-4 tablespoon red curry paste

3 cups vegetable or chicken stock

½ tablespoon lemon juice

½ tablespoon salt and pepper

1 sliced red chili (optional)

Spicy Pumpkin Soup Directions:

1. Preheat oven to 180 C. Toss pumpkin on a baking tray and coat with little oil and seasoning. Roast until tender and golden (approx 25-30 minutes). Remove from the oven and allow it to cool.

2. Meanwhile, heat the remaining oil in a saucepan with ginger, onion, and lemongrass. Gently cook for 5-7 minutes until softened. Stir in the curry paste, roasted pumpkin, stock, and coconut milk (set aside 3 tablespoon of coconut milk). Allow to simmer for 5-10 minutes and then fish out the lemongrass.

3. Let it cool for few minutes, and then whizz to puree with a hand blender or in an electric blender in batches.

4. Return to the saucepan to heat. Add salt, pepper, lime juice, and sugar to taste. Sprinkle the reaming coconut milk and serve with scattered red chili, if you like.

5. Easy to prepare, this sweet and spicy Thai pumpkin soup will surely make a satisfying, warming autumn meal or a delicious appetizer for your crisp autumn bash.

Looking for more pumpkin recipes? Check out these:

Our 35 Pumpkin Recipes will have you craving more recipes with pumpkin!

What are your favorite pumpkin recipes for the fall?

Take a look at these ideas from around the web.

For healthier pumpkin dishes look to All Recipes Healthy Pumpkin Dishes

Don’t have fresh pumpkins on hand? These 50 Canned Pumpkin Recipe Ideas are good to try.

What favorite pumpkin recipes will you try this season? Make sure you don’t forget our pumpkin roll recipe for dessert!

How to Make Vegan Roasted Red Pepper Soup Recipe

Image via: Top with Cinnamon

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Total time: 50 minutes

Yields: 4 servings

Vegetable Soup Recipe Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

2 crushed garlic cloves

500 g Sebago potatoes, peeled and chopped

270 g chargrilled capsicum or red bell peppers, drained and chopped

4 tomatoes, chopped

3 cups vegetable stock

½ cup fresh coriander leaves

Directions:

1. In a large saucepan, heat oil over medium heat. Add garlic and onion. Cook for 3 -5 minutes while stirring or until onion has softened. Add tomato, capsicum/red bell pepper and potato. Cook while stirring for 5 minutes.
2. Add stock and season with pepper. Cover and bring to boil. Reduce heat from medium to low. Simmer for 10-12 minutes or until potato is tender. Set aside for few minutes to let it cool.
3. Add coriander leaves. Blend in bathes, until smooth. Top with fresh herbs, pure cream, chili flakes, or cooked chopped bacon and serve with bread rolls or crusty bread.

Image via: Leggos

Make ahead tip: This soup recipe is suitable to freeze after blending. Spoon into an air tight container and freeze for up-to 3 months. When required, thaw in a saucepan over medium to high heat. Continue the recipe, add extra stock if required.

Warming and comforting, this roasted capsicum soup recipe is perfect for those cold winter nights and meals with friends and family. You could replace chicken stock with vegetable or beef if desired. Go treat yourself to a delicious soup this blustery season!

For more winter soup recipes on Stagetecture, check our archives

Easy Tailgating Food: Chicken and Corn Chowder

Image Via: Damn Delicious

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Prep Time: 20 minutes

Cook Time: 5 hours

Serves: 8 

Ingredients:

1 medium onion, chopped

2 carrots, chopped

3 celery stalks, diced

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

6 garlic cloves, minced

6 cups frozen corn

10 red-skinned potatoes, quartered

4 chicken breasts, diced

1 teaspoon chili powder

1 teaspoon cumin

4 cups chicken broth

2 cups half-and-half

Optional Garnishes: Chopped bacon, avocado, cilantro, scallions

Image Via: Brown-Eyed Baker 

Preparation:

1. Prepare your ingredients as needed. Dry the chicken pieces thoroughly and season them with salt and pepper.
2. Add all the ingredients except the half-and-half into the slow cooker.
3. Cook for 3 hours on HIGH or 5 hours on LOW.
4. About 20 minutes before you’re ready to serve, stir in the half-and-half and adjust seasonings to taste.
5. Serve warm and garnished as desired.

Our favorite part about this recipe is that it can be easily customized to fit any group’s tastes. You could easily sub beans for the chicken to make a stellar vegetarian dish. If you’re fervent meat-eaters, go ahead and add sausage to deepen the rich flavors. As for serving, you could use mugs to make this chowder recipe even more travel-friendly or bread bowels for an extra satisfying touch. However you serve it, this chicken and corn chowder is sure to be the one tailgating food that all your friends request time and time again.

Would you bring chowder to the big game? What are your favorite tailgating recipes? Share them with us in the comments!

To find more easy ideas for football season, take a look at Stagetecture’s archives.

On cold winter days, there’s nothing more satisfying than a bowl of hot soup to warm you up inside and out. This creamy cauliflower soup recipe has all the flavor of a hearty baked potato stew with only a fraction of the guilt. It’s so decadently cheesy that your family won’t even be able to tell the difference. They’ll be begging you to make this dish every week. Let us know how you like this Creamy Roasted Cauliflower Soup Recipe.

 Creamy Roasted Cauliflower Soup

Image Via: Tasty Kitchen

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Ingredients:

1 large head of cauliflower

1 medium onion

3 celery stalks

1 medium carrot

1 tablespoon garlic

1 quart low-sodium chicken broth

1/2 cup milk or cream

1 teaspoon dried thyme

1 cup shredded cheddar cheese, divided

4 scallions, for garnish

6 slices bacon, for garnish

Salt and pepper to taste

Image Via: Flickr

Procedure:

1. Prep your vegetables. Mince the garlic, if needed. Finely slice the onion. Chop the carrots, celery, and cauliflower into large bite-sized pieces.
2. Heat a few tablespoons of oil in the bottom of a dutch oven or large stock pot. Sauté the onion and garlic together for about two minutes or until the garlic becomes fragrant. Add in the carrots and celery and continue to cook until they start to get soft.
3. Add in the cauliflower and thyme. (For a deeper flavor you can roast cut up cauliflower in the oven on 400 degrees for 30-35 minutes until light brown.) Cover everything with the chicken broth and bring it to a boil.
4. Allow the cauliflower to boil for 15-20 minutes or until the florets become fork tender.
5. While the cauliflower cooks, fry the bacon slices in a skillet. When it’s done, transfer the bacon onto a few paper towels to drain. Allow it to cool completely before chopping it into small chunks and setting it aside for later.
6. Once the cauliflower is cooked, shut off the burner. Allow the soup to sit until it is cool enough to handle. Then, working in batches in a blender or using an immersion blender, puree the soup until everything is of uniform texture.
7. Return the soup to medium heat. Stir in the cream and 3/4 a cup of the cheddar cheese. Cook until the cheese is melted and the soup is heated through. Season with salt and pepper to taste. (Note: If you feel the soup is too thin, you can add in some flour, a tablespoon at a time, until your desired thickness is achieved.
8. Serve the soup warm, garnished with the bacon, chives, and remaining cheddar cheese.

One of the highlights of this recipe is that the cauliflower makes for an extremely versatile soup base. Swap out the baked potato ingredients for roasted red pepper and goat cheese one week. Opt for mushrooms and rosemary the next. Whatever the flavorings, this creamy cauliflower soup recipe is a tasty way to ensure that your family feels indulged while still eating their veggies.   

For more easy meal recipes on Stagetecture, click here.