Recipes for Steam Cooking
StarterS, SoupS and SaladS
9
COCONUT AND
PUMPKIN SOUP
INGREDIENTS
1 lb. pumpkin or butternut squash
½ bunch cilantro, roughly chopped
1 onion
1 garlic clove
1 piece root ginger, ¾ -1”
1 tbsp. olive oil
1 cup strong vegetable broth
1 – 2 tsp. red curry paste
1
2
⁄3 cups coconut milk
Salt
3 – 4 stalks of at-leaf parsley
SETTINGS
STEAM, 210°– 212ºF
12 – 14 minutes
Baking Pan
22
Quarter the pumpkin. Use a spoon to remove strings and seeds from the pumpkin’s
inner cavity. Cut the pumpkin into strips then roughly dice it with the skin. Wash and
dice the cilantro. Place it all in the baking pan and steam as indicated.
Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive oil in a
pan then add the broth. Add the red curry paste.
Add the pumpkin mixture to the broth and purée nely. Pour in the coconut milk
and briey heat the mixture. Add salt to taste and serve with chopped parsley.
COOK’S TIP:
The smaller the pumpkin, the sweeter it is.
Serves 4