Roasted Pumpkin Thai Pasta Soup

2.7 from 3 ratings

With this dish you can make your favorite pumpkin soup even better by adding in pasta and Thai spices — the combination is sure to warm you up on a cool fall day. Plus, as a good carb, pasta provides you with steady energy so you can enjoy all your fall activities this season.

Servings

servings

Ingredients

1 tablespoon ground cumin
1 box penne
2 tablespoon canola oil
1 cup shallots, roughly chopped
1 cup scallions, white only roughly chopped, save green stems and slice
1 stalk lemon grass
3 tablespoon ginger, peeled and roughly chopped
2 tablespoon garlic, peeled and roughly chopped
2 kaffir limes, use leaves only
1 can pumpkin
3 cup chicken stock, reduced sodium
2 cans unsweetened light coconut milk
3 tablespoon sugar
2 tablespoon chili garlic paste
2 tablespoon lime juice
salt, to taste
2 tablespoon cilantro, chopped

Directions

In a large pot, place half a gallon of water and cumin and bring to a boil. Cook pasta according to directions. Drain and set aside.
While pasta is cooking, place oil in medium saucepan over medium heat. Sauté shallots, scallions, lemon grass, ginger, garlic, and kaffir lime leaves until shallots are translucent and soft.
Add pumpkin and chicken stock and bring to simmer for 15 more minutes. Add coconut milk and sugar then bring back to simmer. Remove kaffir lime leaves and lemon grass.
Using an immersion blender, purée soup till smooth. Season with salt, chili garlic paste, and lime juice.
Add rigatoni and serve. Garnish with scallion stems and freshly chopped cilantro.