Thai Pumpkin and Coconut Soup
- Yield 4 servings
- 3/4 cup (6 ozs.) rice noodles
- 1 1/2 lb. pumpkin, peeled and cut into bite-size chunks
- 4 tablespoons olive oil
- sea salt and freshly ground black pepper
- 1/2 teaspoon dried chili flakes
- 1 3/4 cups (14 ozs.) canned unsweetened coconut milk
- 1/2 cup (2 1/2 ozs.) coconut cream
- 15 fl. ozs. vegetable stock
- 2 tablespoons light soy sauce
- 2 teaspoons light brown sugar, softened
- 1 cup (2 1/2 ozs.) bean sprouts
- 5 tablespoons (2 1/2 ozs.) carrots, cut into thin strips
- 1 large handful of cilantro, roughly chopped
- Preheat the oven to 425 F. Prepare the rice noodles according to the packet instructions. Put the pumpkin chunks into a roasting dish, and drizzle 2 tablespoons olive oil over it. Season with salt and pepper. Roast for 40 minutes, or until tender.
- While the pumpkin is roasting, heat the remaining oil in a frying pan. Add the chili flakes, and saute them over moderate heat for about 2 minutes. Add the coconut milk, coconut cream and vegetable stock, and simmer gently, stirring, until the cream has dissolved. Stir in the soy sauce and sugar. Season well with salt and pepper. Mix in the bean sprouts and carrots, and simmer for an additional 1 minute. Add the rice noodles, and warm them through.
- Divide the chunks of pumpkin among four warm serving bowls, and pour the soup over them. Scatter lots of cilantro over the top, and serve.
Reprinted with permission from Amanda Grant’s Fresh and Fast Vegan.