Wednesday, November 9, 2011

AFTER HALLOWEEN THE SOUP KITCHEN HAD LOTS OF PUMPKINS SO PUMPKIN SOUP ENJOY DAN:

            PUMPKIN GINGER SOUP WITH COCONUT MILK by CHEF DAN:
Serves 30-40

INGREDIENTS:

15-pounds fresh pumpkin, cubed or 10 (15oz) cans canned pumpkin
1-1/2-cups fresh ginger
26-cups chicken broth or 26 cups vegetable broth
1/2-stick butter
6 cloves garlic, minced
1/3-cup curry
1/4-cup turmeric
2 tablespoon thyme
1 gallon coconut milk

DIRECTIONS:

1.    In a stock pot melt the butter and add garlic, pumpkin and ginger and sauté for about 4-6- minutes.
2.    Add broth and bring to a boil and then simmer for 30 minutes.
3.    Puree with a hand blender and blend until you have a smooth texture.
4.    Add curry, turmeric, thyme and coconut milk.
5.    Heat through without bring to a boil.
6.    Add salt to taste
7.    Server with crusty bread.

ENJOY DAN:                                       BON-APPETITE!

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