Fustini's Oils and Vinegars
Thai Pumpkin Curry Soup

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Thai Pumpkin Curry Soup

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Thai Pumpkin Curry Soup


Submitted by Chef Laura Rainey

Ingredients

  • 2 tablespoons Fustini’s Medium SELECT olive oil
  • 3 tablespoons red curry paste
  • 2 tablespoons ginger
  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 1 red bell pepper, cored and finely diced
  • 1 (15- ounce) can of pumpkin puree
  • 2 (13.5 ounces) cans of coconut milk
  • 2 ½ cups chicken or vegetable broth
  • 2 tablespoons light brown sugar, plus more as needed
  • 1 tablespoon Fustini's Ginger & Honey balsamic
  • 3 ounces shiitake mushrooms, stemmed and thinly sliced
  • 1 medium sweet potato, peeled and cut into ½-inch pieces
  • ¼ pound green beans, trimmed and cut into 1-inch pieces (about 1 cup)
  • ½ cup loosely packed fresh cilantro, chopped
  • lime wedges, for serving
  • jasmine rice, for serving

Directions

Step 1. 

To a large saucepan or Dutch oven set over medium-high heat, add oil and curry paste.  Use a wooden spoon to break up the curry paste and toast until aromatic.  Add ginger, garlic, shallot, and red pepper and cook until soft and translucent, about 3 minutes.  Stir in pumpkin puree and cook until thick and reduced, about 5 minutes. 


Step 2. 

Add coconut milk, broth sugar, balsamic, mushrooms and sweet potato; bring to a boil and reduce heat to simmer; cook until flavors meld, about 10 minutes.  Add green beans and continue to simmer until tender, about 7 minutes.  Add herbs; taste and adjust seasoning with sugar and fish sauce. 

To serve:  Divide soup between bowls and garnish with herbs; serve with lime and jasmine rice. 




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