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:

Instructions:

1. 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.

2. 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.

3. Add Curry Paste:

   • Stir in the red curry paste and cook for an additional minute to release its aromatic flavors.

4. 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.

5. 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.

6. 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.

7. 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.