Thursday, February 10, 2011

Beet and pumpkin soup with shrimp

This beet soup has Asian leanings which are easily identified by the use of lemon grass, ginger, oyster sauce and (optional) Madras curry powder. There is a bit of heat in it but it is ameliorated by the coconut milk. This beet and pumpkin soup is a meal in itself when accompanied by a sour dough, old-fashioned rye, or whole wheat bread.

Beet, pumpkin, parsley, ginger, lemon grass, and coconut milk

This beet soup recipe requires a slow cooker and a blender. 


                                                                               Yield: 4 small or 2 large servings
Ingredients: (all quantities are approximate)

3 cups of frozen chopped pumpkin
1 beet
1 cup coconut milk
1 cup beet stock or chicken stock
1/2 teaspoon oyster sauce
1teaspoon finely chopped frozen lemon grass 
or 1 stalk fresh lemon grass, roughly  chopped
9 thin slices fresh ginger
4 - 5 sprigs of freeze-dried or fresh parsley, whole
¼ teaspoon brown sugar, packed
24 - 48 frozen, cooked shrimp, shelled, deveined
½ teaspoon Madras curry powder (optional)


Preparation:

1. Place chopped pumpkin into slow cooker. Set slow cooker on the "High" setting. 

2. Thoroughly scrub beet under running water. Peel. Chop into a small dice and add to pumpkin.

3. If fresh lemon grass is used, bruise and chop it into 5 cm. (2 in.) lengths, then add to the beet and pumpkin mixture. Otherwise, add sufficient frozen lemon grass to equal approximately 1 teaspoon.

4. Peel and finely slice ginger. Add to slow cooker along with coconut milk, stock, oyster sauce parsley and brown sugar. If using curry powder, now is the time to add it. Stir. Cover and leave to cook for about 2 hours, then reduce the heat to low for another hour.

Chopped beet and vegetables in coconut milk


5.  If fresh lemon grass was used, now is the time to fish out the chunks. Discard them. Either transfer the contents of of the slow cooker to a blender or use an electric hand-held blender stick to blend the contents into a thin puree. Return the puree to the slow cooker to reheat and keep it hot.

6. Defrost the shrimp.

7. Ladle the steaming soup into bowls and add ¼ or ½ of the defrosted shrimp to each bowl.

Beet and pumpkin soup with shrimp

6 comments:

Barry said...

This sounds like a great recipe. I had to look uo 'ameliorated'. Do you do your own photos? The compositions are excellent and the cropping is exceptionally well done. I would need an additional component - a chef ;-)

June Adams said...

Barry, it is a smashing recipe. Everyone to whom I've passed on this recipe simply loves it, even people who don't normally like either pumpkin or beets.

I'm sorry I used a $10 word when I should have used 2 $5 words and saved a trip to the dictionary ;-) It comes with the territory when you're a bibliophile, as I am.

Yes, I do my own photos. Thank you for your kind words. It is pleasant to know that someone out there appreciates the effort. Of course, I credit our Sun for any success since without it my images would be very different indeed.

Laurel said...

I never would have thought of the combination of pumpkin, beets and shrimp in the same soup. It sounds interesting, and I'm sure would be very flavorful.

June said...

Laurel, the combination of beets and pumpkin is successful not only because pumpkin complements the earthiness of beets but, also, because of the flavourings in this soup. The flavour elements are complementary to both pumpkin and beets and, in this case, they all live happily together.

2chickipoos said...

I began to buy the ingredients for this recipe yesterday but realized the slow cooker directions so decided on something else. However, when I got home I found we do have a slow cooker so it's back on the shopping list. Maybe a good one for our ski vacation lunches.

DO you think chicken or turkey would work equally well? No one else but me eats fish of any kind in my house.

June said...

2chickipoos, Yes, either chicken or turkey could be successfully used with this soup. You could either cook the chicken beforehand ( I'd suggest steaming it ), or else you could cut chicken breast into bite-sized chunks and add it to the slow cooker. The mixture does reach boiling point, so there's no danger of undercooking the poultry. It would be a different soup than what this recipe produces (as published), but it should be yum-scious nevertheless.