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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- Peel the pumpkin and cut it into bite-sized cubes.
- Finely chop the shallots and thinly slice the spring onions.
-
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SautΓ© 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.
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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.
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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.
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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.
