Pumpkin Soup
Tomato Pumpkin Soup Recipe with Fried Mozzarella
If you like, unusual recipes for pumpkin soup, you might like to try your hand at this delicious tomato and pumpkin soup with fried mozzarella squares. They cheesy morsels make an interesting change from plain bread or croutons and you will love how crunchy they are. You can use these mozzarella cubes on any soup recipe in fact but the flavor does suit this pumpkin soup recipe especially well. You might like to try making these with cheddar cheese but to be honest, it is hard to beat the texture of fried mozzarella because it is stringy and runny and so good with this pumpkin soup recipe.
This flavorful soup is flavored with Thai green curry paste and coconut milk for an aromatic Asian flavor and the mozzarella adds a mouthwatering creamy texture and soft but unmistakable taste. Passata is sieved ripe tomatoes and you can buy it in cartons or jars. Failing that, you can use a can of crushed tomatoes or even make your own sieved tomatoes.
This pumpkin soup recipe is like an Asian Italian fusion dish, blending the aromatic Thai ingredients of cilantro, coconut milk, and green curry paste with tomatoes, cheese and more. This pumpkin recipe has to be tasted to be believed and the flavors will delight you with how well they combine.
Bacon and Pumpkin Soup Recipe
Ingredients -
For the Soup:
2 ½ lbs peeled pumpkin, chopped
For the Fried Mozzarella:
½ lb mozzarella, cut into 8 cubes
1 carrot, peeled and chopped
½ onion, peeled and chopped
1 cup tomato passata
1 teaspoon salt
3 cups water
¾ cup coconut milk
1 tablespoon green curry paste
Freshly ground black pepper
6 sprigs cilantro, for garnish
⅛ cup yellow cornmeal
⅛ cup flour
Pinch of granulated garlic
¼ cup oil for frying
½ beaten egg
Pinch of salt and black pepper
Preparation:
Bring the carrot, pumpkin, onion, and water to a boil in a big pot, turn the heat down to a simmer, and cook for 25 minutes. Mix the cornmeal, salt, pepper and granulated garlic together, then dip each piece of mozzarella into the beaten egg and finally in the cornmeal mixture.
Heat the oil in a pan over a medium heat and fry the mozzarella cubes until they are golden brown.
Puree the soup mix with a stick blender, and then stir in the tomato passata and some salt and pepper to taste.
Add the curry paste and coconut milk and heat the soup through.
Serve garnished with the cheese cubes and a sprig of cilantro.
(Serves 6)
Photo Description:
As you can see the light, crisp fried mozzarella cubes make a really tasty looking garnish for this pumpkin soup recipe and the cilantro adds color, as well as matching the overall Asian flavor of the dish. Cheese and tomatoes combine well in plenty of recipes and the mozzarella goes nicely with the passata used in the pumpkin soup. As with other recipes for pumpkin soup, this one is quite easy to make and is a healthy and delicious meal for adults and kids alike. This soup and its cheesy garnish are best served nice and hot so the cheese is still runny inside the crunchy cornmeal crust.
