Burmese Curried Pumpkin Soup

Burmese Curried Pumpkin Soup

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Course: Appetizer, Main Course, Soup
Cuisine: Burmese, Vegan, Vegetarian
Year: 1994

Ingredients

  • 20 pounds pie pumpkins (halved and roasted; substitute 2 #10 cans solid pack pumpkin)
  • 4 cups leeks (small chop)
  • 6 Tablespoons Javin curry
  • 2 Tablespoons coriander (ground)
  • 2 Tablespoons cumin (ground)
  • 4 teaspoons cinnamon (ground)
  • 2 teaspoons nutmeg (ground)
  • 4 teaspoons white pepper (ground)
  • 2 Tablespoons lemon peel powder
  • 12 Tablespoons veggie powder for stock
  • 8 packages coconut cream (chopped)
  • Tofu "Yogurt" Garnish

Instructions

  • Add all ingredients to stockpot except coconut cream. Cover with water 4" above solids.
  • Bring to boil, stirring occasionally. Taste for seasoning, adjust if necessary.
  • Add coconut cream, stirring until completely dissolved. Soup should be slightly thickened. Thin if necessary adding more water. Taste.
  • Cool.
  • Process in blender until smooth.
  • Serve with Tofu "Yogurt" and cilantro.

Tofu “Yogurt”

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Course: Sauce
Cuisine: Burmese, Vegan, Vegetarian
Year: 1994

Ingredients

  • 1 block tofu (diced)
  • 3 Tablespoons cilantro (stems, minced)
  • apple cider vinegar ( to taste – 1T +/-)
  • ½ cup water (hot)
  • ½ Tablespoon veggie powder for stock (dissolved in the water)

Instructions

  • Blend in processor.
  • Should be consistency of yogurt. Adjust as necessary.

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