Pumpkin Soup (Easy Keto & Vegan Recipe)

The first time I ordered pumpkin soup was at a Thai Restaurant. A slight smile grew on my face from the first spoonful! My first thoughts were, ” amazingly delicious!” It was the coconut milk that embraced the pumpkin flavour so beautifully. I encourage you make pumpkin soup this FALL
KETO recipe of 270 Calories per serving.

Pumpkin Soup Recipe

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS
1 tbsp olive oil
1 onion coarsely chopped
2 cloves garlic grated /pressed
3 pounds cooking {pie} pumpkin -peeled and chopped
1 lemongrass stalk finely chopped
1 tbsp fresh ginger grated
2 tbsp. RED CURRY PASTE (recipe below)
4 cups vegetable stock (or water + 1 tablespoon of Maggi chicken powder or cubes – to taste)
13.5 oz coconut milk

INSTRUCTIONS
1. Heat the oil in a large saucepan over medium-high heat Add the onions. Cook until the onion becomes translucent. Chop Garlic and let it sit for 7 minutes before adding to the saucepan.
2. Add ginger, curry paste and lemongrass. Cook until the stalk becomes soft before adding the pumpkin.
3. Toss the pumpkin in the oil and cook for 5 minutes.
4. Add the vegetable stock, garlic and bring to a boil before reducing the heat to low. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
5. Use an immersion stick to blend the soup until smooth, while adding the coconut milk.
Calories: 272 kcal Cuisine: vegetarian

5 Ingredient Recipe (Not counting Spices)

RED CURRY PASTE ~ Home Made

Thai Red curry paste is a classic twist to the regular Pumpkin Soup. A perfect dish to welcome winter with open arms:- See recipe below

Thai Red Curry Paste Recipe

  • 3/4 Onion, chopped
  • 1 Lemongrass
  • 10 Fresh Red chillies , soaked in warm water for 10 minutes
  • 4 cloves Garlic , roughly chopped
  • 1 inch Ginger , or galangal, sliced
  • 1 tablespoon Cumin seeds (Jeera)
  • 1/2 teaspoon White pepper powder
  • 1 tablespoon Lemon juice
  • Salt , to taste

Blend all ingredients together and refrigerate for up to 3 months

COMING IN OCTOBER!

October NEWS: An ITALIAN pasta dish from Tuscany, you probably never had before! Find out this October.

Plus secrets from the PATAK Family!

Thai Basil Stir Fry #For Lovers💘

A chef romanced his girlfriend with this delicious stir fry; Romance with Jason Rosso; see “4 Senses” TV show S1.E4 [watch the video] My favorite stir fry came directly from a food cart owner in the orient. “When I’m in the ‘Dog house’ out comes the Thai Basil Stir fry” ..and all is well again!”

Food For Romance

Rice Noodles is the best compliment to this Thai Basil Stir Fry. You will not find this recipe anywhere else on the Internet, except on the cooking show 4 Senses” TV show S1.E4 . YUM! 💗

Would you like to stir in more romance?

ASK THE EXPERT

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Couple conflicts may have built up the kind of frustration that a box of chocolates can’t eliminate. In order to stir in generous amounts of romance, we need to remedy the source of frustration with positive change. No couple is immune to conflict. Release your inner peace-maker. read more

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‘Romantic’ Thai Basil Stir Fry 💗

Chop, Sauté and Serve!

Thai Basil Stir Fry #For Lovers

  • Servings: 2
  • Difficulty: Easy
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INGREDIENTS

  • 1 large carrot
  • 1 yellow pepper
  • 1/2 red onion (+ 1 scallion optional)
  • 2-3 oz of stock
  • 1 oz. white wine
  • 1 egg
  • 1 oz. (2 tbsp) sesame oil
  • 1 can of coconut milk – combined with 2 oz soy sauce, 2 oz fish sauce, 1 tbsp. chilli flakes
  • 1 thumb ginger diced (about 2 inches long)
  • 1 lime – sliced into quarters
  • 1 chicken breast (cubed)
  • 10 shrimp – de-veined, de-shelled – leave shell on the tip of the shrimp
  • Medium – Wide rice noodles (cooked) – enough for 2 people
  • 8-10 fresh basil leaves

INSTRUCTIONS

  1. Crack an egg into the hot oil and scramble it for 20 seconds
  2. Add cubed chicken –mix until color starts to change
  3. Add julienne sliced carrots, pepper & red onion
  4. Add diced ginger
  5. Add 1 oz white wine (to steam)
  6. Add 1 oz of stock ( add other 2 oz. later, if dish is too dry)
  7. Add coconut sauce mixture (see ingredient list)
  8. Bring to a boil and mix to ensure chicken is done.
  9. Add cooked rice noodles –mix well for 2 minutes.
  10. Add shrimp –cook lightly until done.
  11. Add chopped basil (and chopped scallion) as your topping -yum!

The immersion of flavors begins with sesame oil, and ends with a finale of fresh basil and lime!

DISH, FLAVORTOWN! , BASIL, SESAME OIL, MAKES THIS DISH FOR LOVERS !!!

VARIATIONS

This dish was added to the menu at Milestones in Ontario, Canada by cupid’s Chef Jason Rosso. They added a drizzle of peanut sauce. All you need is add 2-3 tablespoons unsalted unsweetened creamy peanut butter to 1/3 of the coconut milk mixture and pour on top. Hot jalapino peppers sliced in rings is another addition that gives heat, or, 1 hotter Serrano chili, seeded and sliced. SUBSTITUTION: The recipe calls for chili flakes. They are not common in all regions. I used red pepper flakes. You can use chili powder if you wish, or a combination of both.

Chicken Mulligatawny Soup

THE STORY BEHIND THE SOUP
The origins of this Indian inspired soup comes from SRI LANKA (formerly Ceylon). Peasants would eat this soup with water and pepper. Decades later, more spices were added to what you see today. The name originates from the Tamil words millagai / milagu and thanni (மிளகாய்த்தண்ணி / மிளகுத்தண்ணி) and can be translated as “pepper-water”. Today, mulligatawny bears little resemblance to the original.


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INGREDIENTS

  • 1/4 cup butter (or olive oil for vegan)
  • 1 yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 1 red jalapeno, seeded and diced
  • garlic cloves, minced
  • 2 teaspoons peeled and minced ginger root
  • small firm apples, peeled, cored and diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup red lentils (uncooked)
  • 3 cups chicken or vegetable broth
  • 1 cup cooked shredded chicken or 1 skinless boneless chicken breast cut into cubes
  • 2/3 cup heavy cream or canned unsweetened coconut milk
  • and black pepper to taste

GARNISH
Roasted cashews
Chopped parsley, cilantro and/or scallions

INSTRUCTIONS
1. Melt butter in a large pot or Dutch oven over medium-high heat.
2. Add the onion, carrot, celery and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
3. Add the garlic, ginger, apples, chicken and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat.
4. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
5. Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender.
6. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup.
7. Return the soup to the pot if needed, then stir in the coconut milk.
8. Taste, and adjust salt and black pepper as needed.
9. Serve topped with cashews and scallions along with naan bread for dipping.


Elaine orders Mulligatawny soup at the Soup Natzi “No soup for you!

This is a soup with many variations.  A spicy, soup with huge flavor and usually includes beef, chicken or lamb.  My version of Mulligatawny reminds me of the wonderful colours of Autumn.

VARIATIONS
Apples and the lovely Indian blend of spices is heart warming. I use lentils for my soup.  No lentils today? Use barley, rice, sweet potatoes or more onions.  BTW,  gram-for-gram, lentils have more protein than beef. You can add the chicken or not. It is optional. Tastes as good without it. A great soup for leftover chicken or turkey! You can add the cooked ‘hot’ chicken to some bowls as requested and leave other bows as vegan -style. We don’t have to follow the recipe verbatim.

I Go Cuckoo For Coconut Rice!

THE NEW TREND
COCONUT RICE!  One of the joys of cooking is always learning!

BEST OF BANGKOK, THAILAND
I was excited to meet my fellow foodie at Tealicious Cafe in Bangkok, Thailand. It was a long plane ride. I did sleep. But, I felt like I was in twilight zone.  The cab ride was wonderful. Great to get back on terra firma.

Tea-licious cafe

Picture Perfect Menu [Anthony Bourdain-blue T-shirt-upper balcony]

Lisa recommended the Pineapple Fried Rice . It was the first time I enjoyed this wonderful meal.  Y-u-m-m!  Whenever I prepare this dish at home, it reminds me of good times in Bangkok.

Lisa said, “A big part of the great flavour is the coconut rice.”  Today, some foodies  have embraced this rice as their all time standard fare. Your guests will comment favorably on your dishes when you use this not so secret  “coconut” rice.  It is as easy to make as regular rice!

Fill a Cup, Ramekin or Small Bowl With Rice, To Shape Your Rice [ Invert the cup on to your plate]

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COCONUT RICE | Kao Mun

INGREDIENTS

  • 1 can coconut milk
  • enough Thai Jasmine Rice or Basmati  to fill the can
  • Enough water to fill the can
  • 1/2 tsp salt
  • 5-6 green cardamom pods (optional)
  • 1/2 lemon (optional)

INSTRUCTIONS

  1. Empty can of coconut milk into a pot.
  2. Fill the can with rice and pour into the pot.
  3. Fill the can with water, swirling  to get all of the rice out, then pour it into the pot.
  4. Add 1/2 tsp of salt, cardamom pods, lemon half and cook on high until the mixture comes to a boil
  5. Reduce heat to medium, cover and cook for 20 minutes without removing the lid.
  6. Turn off the heat and serve the rice when you have finished preparing your meal. This can sit in the pot undisturbed for up to 10 minutes.  Fluff and serve.
  7. You only have one pot to wash!

There are many other instructions that can be given for making rice but this recipe is for the busy person to make it fast and it works!  You can put the timer on for 20 minutes and let it cook while you prepare the rest of the meal.  Then it’s all  done at once!

You can optionally add the cardamom for a delicate flavour.

You can optionally add the lemon as the acid to balance out the sweetness of the coconut milk and also it will help your body to become more basic for better health.  You do not taste it as a specific lemony flavour.  It just adds to the overall result.

 


Now, we are going to FLAVOR~TOWN!

As shown in the final photo, you can easily freeze any leftover portions in glass for a future side  dish or stir fry.
FOOD TIP: Coconut milk can be found in cans or in the powdered form. Any leftover liquid milk can be frozen in ice-cube trays, then transferred to freezer bags to add to curries or soups. You can rinse the rice until water is clear before cooking. Rinsing gets rid of starch that makes rice sticky.    Michelin three star Chef Ramsey uses cardamon pods  and star anise (anise benefits include killing off bacteria and fungus  & naturally fighting off the flu ) for making rice.  Three split cardamon pods may be enough flavour  for you. Try it and see how you like it.
Grilled shrimp on coconut rice!M-M-M-M-M-M-M GOOD!

DID YOU KNOW? Coconut water is filled with antioxidants and electrolytes. Not only is coconut water low-calorie, but it is super hydrating.
RICE MAKING TIPS ~VIDEO: This video is simply cooking regular rice. I wanted to share it with you because it had excellent tips for all types of rice. It’s easy to substitute coconut milk for water by following  your “coconut rice” recipe.  I did learn something new here about new and old Jasmine rice! I hope you will learn something new as well! Other videos making coconut rice


DOCTOR’S CORNER: A new addition to my foodie posts is “Doctor’s Corner”.  If the recipe has an ingredient that has a health benefit, this is the place you will find me writing about it. For instance, coconut is good for brain health. Coconut contains MCT or medium chain triglycerides, as opposed to long chain triglycerides (LCT), which are found in other fatty foods. Medium chains are easier to digest. MCT helps balance gut bacteria, and is protective against pathogenic bacteria and viruses – this means a healthier microflora. Did you know 90% of serotonin is produced in the gut? Serotonin is good for brain health. Coconut oil has the most MCT of all the oils at 55%.  Coconut milk  has 14% MCT. Interestingly, butter has 8% MCT. A trace amount of “medium” length fatty acids are stored in our fat cells  after ingestion. Energy (from ketones) is released quickly using MCT based foods. At the same time, the production of free radicals is reduced. This is important for brain health, as free radicals are unstable and destructive, and increase the risk of developing neurodegenerative diseases. Higher levels of ketones are beneficial for prevention and treatment of neurodegenerative diseases, such as Parkinson’s, epilepsy, and Alzheimer’s. There is also emerging research supporting ketones playing a role in improving mental health disorders, such as ADHD, PTSD, bipolar disorder, and schizophrenia.