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

Making an autumn butternut squash soup this autumn season is a great idea. But the question is, do you have any recipe in mind to satisfy your cravings? There maybe a lot of squash soup recipes out there but not all deserve your time and effort in the kitchen. However, there’s one recipe that will surely capture your discriminating taste – the Autumn Butternut Squash Soup recipe.

The Autumn Butternut Squash Soup recipe is an easy to prepare and quick to cook recipe. It will take you less than half an hour to make and then savor its delicious taste. The creamy texture of the soup adds beauty to the soup. You will never get enough of this delicious soup.

Autumn Butternut Squash Soup

Image via: Bloglovin

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• Kosher salt and black pepper
• 4 cups low-sodium chicken broth
• 2 parsnips, chopped
• 1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
• 2 tablespoons fresh lime juice
• Plain yogurt and lime zest, for serving

Image via: Habitually Hungry

Procedure

1. Heat the oil in a medium pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the broth, parsnips, squash, and 1 cup water and bring to a boil. Reduce heat and simmer until the squash is tender, 12 to 15 minutes. Working in batches, puree in a blender until smooth. Stir in the lime juice.
2. Serve topped with the yogurt, lime zest, and pepper.

The whole ingredients should yield at least 4 servings of Autumn Butternut Squash Soup. Of course, this is best served when hot. You can make this soup 3 days in advance, but don’t stir the lime juice until you’re ready to serve. The reason for this is to keep its zing. So, next time you crave for a squash soup, try the Autumn Butternut Squash Soup recipe and be satisfied.

For more easy meals on Stagetecture, click here.

]]> https://stagetecture.com/autumn-butternut-squash-soup-recipe/feed/ 0 57185 https://stagetecture.com/autumn-harvest-orange-spiced-carrot-soup-recipe-2/ https://stagetecture.com/autumn-harvest-orange-spiced-carrot-soup-recipe-2/#comments Tue, 15 Oct 2013 17:50:46 +0000 https://stagetecture.com/?p=55492 Entry #2904, October 15, 2013

It’s the autumn season again! What have you prepared for this weekend family gathering or just a simple family dinner? If you need a starter soup recipe that will capture the taste of your loved ones, try this Autumn Harvest Orange Spiced Carrot Soup recipe. This soup recipe is not only delicious but filled with nutritious ingredients. This should be a great dish for any member of the family or even your guests.

The Autumn Harvest Orange Spiced Carrot Soup recipe is also a great option for those who are not really confident with their cooking skills. This carrot soup recipe is so easy to make and doesn’t require years of experience as a chef. You just need to have a few ingredients, cooking utensils and a little bit of efforts in the preparations.

Autumn Harvest Orange Spiced Carrot Soup

Image via: Season with Spice

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Ingredients:

• 2-3 tbsp olive oil
• 1 red onion finely diced
• 2 cloves garlic minced
• 1 whole chili finely chopped
• 1 5cm piece of ginger grated
• Zest of 2 oranges
• 8 medium sized carrots, chopped into even chunks
• 1/4 cup dried lentils (optional)
• 4 cups chicken or veggie stock
• 2 tbsp honey
• Juice of half an orange
• Salt and pepper to season
• Chopped coriander for garnish

Procedure

1. Heat the olive oil in a medium to large pot and lightly sauté the onion, garlic, chili, ginger and zest until translucent (approx 2-3 minutes).
2. Add the carrots and lentils if using and stir to combine for another minute. Add the stock and cook for 40 minutes or until the carrots are tender.
3. Blend the soup using a hand blender or food processor until smooth and creamy. Add the honey, juice and seasoning and cook on the heat for a further 5 minutes
4. Garnish with freshly chopped coriander and serve immediately.

That’s easy! You can serve up to 8 serving bowls of the sumptuous Autumn Harvest Orange Spiced Carrot Soup recipe using the whole ingredients. Serve it while it’s hot.

For more recipes on Stagetecture, click here.

]]> https://stagetecture.com/autumn-harvest-orange-spiced-carrot-soup-recipe-2/feed/ 1 55492 https://stagetecture.com/autumn-inspired-quinoa-roasted-pepper-chili-recipe/ https://stagetecture.com/autumn-inspired-quinoa-roasted-pepper-chili-recipe/#respond Fri, 13 Sep 2013 01:25:10 +0000 https://stagetecture.com/?p=54469 Entry #2829, September 12, 2013

Spice up your autumn meal with this Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It is a delicious and nutritious recipe that everyone will surely love. It is packed with healthy vegetables that are best for vegetarians. Also, if you want to introduce veggies to your loved ones, this recipe is a perfect introduction for them to love the taste of vegetables.

Autumn-Inspired Quinoa Roasted Pepper Chili

Image via: Johnny Autry

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Ingredients

• 2 red bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 3 cups chopped zucchini
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Spanish smoked paprika
• 1/2 cup water
• 1/3 cup uncooked quinoa, rinsed
• 1/4 teaspoon kosher salt
• 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 cup low-sodium vegetable juice

Procedure

1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

In just around 45 minutes, you should be able to serve 4 delicious servings of Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It’s an easy and quick to make recipe that you can serve at any time of the week. Be ready to get a zing of hot chili. But you can always adjust the spicy flavor, if you want. Try it in your own kitchen and enjoy the spicy flavor veggies that will truly capture your taste.

For more recipes on Stagetecture, click here.

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