Thai-Inspired Duck and Pumpkin Soup

Duck and Pumpkin Soup Recipe

Overview:

Indulge in the rich flavors of this aromatic Duck and Pumpkin Soup! Originating from the now-defunct Australian magazine “Simply Lite,” this recipe promises a burst of Thai and Asian-inspired goodness in under 30 minutes. Bursting with tender duck, sweet pumpkin (or butternut squash), and a medley of vibrant spices, it’s a culinary journey worth embarking on!

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Cuisine: Thai, Asian
Keywords: < 30 Mins

Ingredients:

Quantity	Ingredient
2	Duck breasts
500g	Pumpkin (or Butternut Squash), peeled and cubed
2	Shallots, finely chopped
4	Kaffir lime leaves
1	Red curry paste
1/4 cup	Water
1	Spring onion, thinly sliced
1 tsp	Sugar
1 tbsp	Fish sauce
12	Cherry tomatoes
1/2 cup	Light coconut milk
4	Basil leaves, torn
	Oil, for cooking

Instructions:

Prepare Ingredients:
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- Begin by removing the skin from the duck breasts and slicing the meat into thin strips.
- Peel the pumpkin and cut it into bite-sized cubes.
- Finely chop the shallots and thinly slice the spring onions.
Sauté Aromatics:
- In a large saucepan, heat a drizzle of oil over medium heat.
- Add the sliced spring onions and cook, stirring occasionally, for about 2 minutes until softened.
Add Curry Paste:
- Stir in the red curry paste and cook for an additional minute to release its aromatic flavors.
Create Flavor Base:
- Pour in the water and add the sugar, fish sauce, and kaffir lime leaves, stirring well to combine.
- Allow the mixture to come to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes to develop the flavors.
Cook Duck and Pumpkin:
- Add the sliced duck breast, cubed pumpkin, and cherry tomatoes to the saucepan.
- Let the soup simmer for approximately 10 minutes or until the duck is cooked through and the pumpkin is tender.
Finish with Coconut Milk:
- Pour in the light coconut milk, stirring gently to incorporate.
- Allow the soup to warm through for another minute or two.
Garnish and Serve:
- Tear the basil leaves and sprinkle them over the soup just before serving.
- Ladle the hot soup into bowls and serve immediately, savoring the delicious blend of flavors.

Nutritional Information (Per Serving):

Calories: 399.1
Total Fat: 18.8g
- Saturated Fat: 4.8g
Cholesterol: 204mg
Sodium: 1233.8mg
Total Carbohydrates: 17.6g
- Dietary Fiber: 1.7g
- Sugar: 6.7g
Protein: 39.9g

Recipe Notes:

For an extra kick of heat, you can adjust the amount of red curry paste according to your spice preference.
If kaffir lime leaves are not readily available, you can substitute with a teaspoon of grated lime zest for a similar citrusy flavor.
Feel free to customize the soup with your favorite vegetables or protein additions, such as mushrooms or shrimp, to suit your taste.
Serve the soup with a side of steamed rice or crusty bread for a hearty meal.