材料

橄榄油2大匙
黄洋葱1个，切细碎
胡萝卜碎1杯
番茄果肉酱3大匙
红咖喱酱2大匙
蒜头3瓣，切碎
新鲜姜茸1大匙
犹太盐¾小匙
金瓜派用香料½小匙
金瓜果肉1罐
低盐蔬菜高汤4杯
椰浆1杯
青柠汁2小匙

装饰料（可选）

烤香的金瓜籽
芫荽叶
青洋葱

做法

  1. 在大型汤锅或铸铁锅中，用中火加热清油，加入洋葱和蘑菇翻炒7-8分钟至熟软，加入洋葱碎和胡萝卜，煮8分钟至蔬菜熟软。
  2. 拌入番茄果肉酱、红咖喱酱、蒜头碎和姜茸，继续翻拌4-5分钟至番茄变成深红色并开始粘锅，加入盐和香料。
  3. 加入金瓜果肉和高汤，搅拌均匀，用木汤匙搅碎锅底的黏块，一起煮滚后转小火，继续焖煮15分钟。
  4. 把煮好的热汤小心倒入搅拌机中，把盖子上的透气孔打开，用干净的棉布或纸巾盖住，既能透气，又能防止汤汁外溅。把热汤搅打至柔滑。你也可以使用乳化搅拌器直接在锅中搅打。
  5. 把搅拌好的汤倒回锅中，拌入椰浆，如有需要可以再加热1-2分钟。拌入青柠汁，倒进汤碗中，随意装饰即可。

Thai Pumpkin Soup

Ingredients

2 tbsp olive oil
1 yellow onion, finely chopped
1 cup chopped carrots
3 tbsp tomato paste
2 tbsp red curry paste
3 garlic cloves, minced
1 tbsp minced fresh ginger
¾ tsp kosher salt
½ tsp pumpkin pie spice
1 can pumpkin puree
4 cups lower-sodium vegetable broth
1 cup canned coconut milk
2 tsp lime juice

Optional Garnishes

toasted pumpkin seeds (pepitas)
cilantro
green onion

Method

  1. Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add onions and carrots, cook for 8mins until veggies start to soften.
  2. Stir in tomato paste, curry paste, garlic and ginger. Cook for 3-4mins, stirring occasionally until tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
  3. Add pumpkin puree and broth, stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15mins.
  4. Carefully transfer soup to a high power blender. Remove center piece of blender lid and place a clean towel over opening to allow steam to escape and avoid splatters. Blend until smooth. Alternatively, can use an immersion blender and blend soup right in the pot.
  5. Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1-2mins. Stir in lime juice, ladle soup into bowls, add garnishes of choice.
食谱提供
Jamie Vespa@Dishing Out Health

雨季的新加坡温度骤降，连风扇都不用开的天气，要是能来一碗热汤，该多么开心啊！
小编特别整理4道西式浓汤食谱，许多人都喜欢喝的蘑菇浓汤、金瓜浓汤皆在其中，4道均为素食食谱；你也可以适当调整变成非素食版，做好的汤也可以存放在密闭的容器，冷藏最多4天或冷冻最多3个月，一次多做点，之后再加热，味道也不会变！
提供加热小贴士：冷冻的汤最好提前换进冷藏室过夜，重新加热可用中火，需要不断搅拌，可以根据情况再加入高汤、水或牛奶，调整浓稠度。

TEXT 若昕 PHOTOS Dishing Out Health