|Thai Pumpkin Soup with Crispy Goat Cheese Bombs, Chive Cream, & Candied Pepitas|
|Crispy Goat Cheese Bombs are the Best Ever. Trust Me.|
For the Soup:
2 Small Pumpkins, Cut into Halves & Roasted
1 Onion, Roughly Chopped
1 Pear, Chopped
3T Butter, Room Temperature
2 14oz Can of Coconut Milk
1C Chicken Stock
1T Lemon Juice
4oz Thai Red Curry Paste
4 Thai Basil Leaves, Minced
Sugar, To Taste
Salt & Pepper, To Taste
For the Candied Pepitas:
1 ½C Pepitas, Toasted
Pinch of Salt, Cinnamon & Cayenne
For the Chive Cream:
¼C Sour Cream
½C Heavy Cream
Handful of Chives, Minced
Salt & Pepper, To Taste
For the Crispy Goat Cheese Bombs:
Goat Cheese, Rolled into Golf-Size Balls & Chilled
½C AP Flour
1 Egg, Beaten
½C Italian Panko Breadcrumbs
Salt, For Sprinkling
Directions:1. To Roast the Pumpkins: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Carefully cut each pumpkin into halves and slather them with butter and sprinkle with salt. Place on the prepared baking sheet, skin side down, and place in the oven. Roast the pumpkins for about an hour or until they are tender throughout. When the pumpkin is cool enough to handle, scoop out the flesh into a large pot over medium-high heat.
2. For the Candied Pepitas: Preheat the oven to 350 degrees and spread the pumpkin seeds on a baking sheet and bake for 30-45 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the walnuts to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before garnishing on top of the soup.
3. To Make the Soup: Melt the butter and sauté the onions and pear until tender. Add in the roasted pumpkin. Add the coconut milk, chicken stock, lemon juice, Thai basil, and curry paste to the pumpkin, and bring to a simmer. Remove from the heat and puree with an immersion blender. Bring up to a simmer again and season to taste with salt, pepper, and sugar.
4. For the Chive Cream: In a small mixing bowl, whisk together the sour cream and heavy cream. Add in the minced chives and seasonings, and then blend with an immersion blender until a smooth cream is formed. Refrigerate until ready to use.
5. For the Crispy Goat Cheese Bombs: Set up a battering station. I use 3 pie tins. For the first station, I mix the flour. For the second station, I whisk together the eggs and milk. For the third station, use the Italian Panko breadcrumbs. Now, place the balls of chilled goat cheese into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded balls on a tin foil-lined baking sheet with a cooling rack on top, and then put the pan into the refrigerator and let the sticks rest for about 15-30 minutes. In a small pot, heat oil over medium-high heat. Once the oil has heated, fry the goat cheese balls for 1-2 minutes or until golden-brown & crispy (without over-melting the cheese). Place them onto a baking sheet & sprinkle with salt.
6. To Assemble the Soup: Ladle the pumpkin soup into a large bowl and drizzle the top with some of the chive cream and Sriracha. Sprinkle some candied pepitas and minced chives around the edge, and then place a crispy goat cheese bomb on top of the soup, and enjoy immediately (before the crispy ball becomes soggy from the soup).
source: thai-spiced pumpkin soup.