FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PUMPKIN AND COCONUT SOUP

The Brazilian Kitchen
by Leticia Moreinos Schwartz

Sopa de Abobora corn Coco
Like peas and carrots, pumpkins and coconuts are great pals. This very Brazilian partnership is traditionally seen in sweets and pastries, especially in jams sold in glass jars. I use it as another source of inspiration for a simple and casual soup. In terms of technique, it is similar to the classic American pumpkin soup, but the coconut milk adds a creamy and tropical flavor that elevates the pumpkin. If you'd like to add some texture, feel free to garnish the soup with lightly toasted pumpkin seeds or lightly toasted coconut or both.
Makes 4 To 6 Servings


INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1  3-pound pumpkin, peeled, seeded, and cut into 1-inch cubes
• 3 small carrots, coarsely chopped
• kosher salt and freshly ground black pepper
• 2 onions, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 3/4 cup white wine
• 3 to 4 cups chicken stock
• 2 cups coconut milk
• 2 tablespoons butter
• 2 tablespoons fresh chopped chives, for garnish


DIRECTIONS

1. In a medium saucepan, heat the olive oil over medium heat and add the pumpkin and car- rots. Season very lightly with salt and pepper and cook, stirring occasionally, until they start to soften, about 5 minutes. Be careful they don't turn brown.

2. Add the onions and continue to cook, stirring occasionally until they start to soften, about 3 minutes. Add the garlic and let it get hot, about 1 minute. Add the white wine and let it reduce almost completely, about 3 minutes.

3. Add the chicken stock and bring to a boil. Add the coconut milk and bring to a boil again. Season lightly with salt and pepper and reduce the heat to low. Cover the pan and gently simmer the soup until the pump- kin and carrots are completely cooked, 15 to 20 minutes.

4. Remove the pan from the heat. Working in batches, puree the soup in a blender. As each batch of soup is pureed, pour it directly into a strainer set over another saucepan. Discard the solids. Add the butter and whisk well. Taste the soup and adjust the seasoning with salt and pepper.

5. Garnish with the chives.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages