Bobby Flay is one of the most brilliant chefs on today’s culinary scene, IMHO. He has a knack for blending flavors in recipes to produce amazing results. After all, he is an Iron Chef on Food Network Channel. So when I saw his recipe for Sweet Potato-Coconut Soup with Spicy Relish in the September 12, 2010, issue of Parade, I knew I wanted to try it. Since sweet potatoes add a depth of flavor to winter squash, I decided to make this recipe using a mixture of pumpkin and sweet potato.
The soup is delicious. Flavors are perfectly balanced with just enough heat from red pepper and ginger, and just enough honey and cinnamon to coax the sweetness from the veggies. The spicy relish really makes this soup special. The little chunks of sweet potatoes are slightly crisp outside, but soft inside. Cooked with parsley and red pepper flakes, they’re the perfect accent to this comforting, creamy soup. The leftover soup was great the next day with some freshly cooked scallops. I’m keeping this one.
|Pumpkin-Sweet Potato-Coconut Soup with Spicy Relish |
Adapted from Bobby Flay
Rating: 9 out of 10
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|SPICY RELISH: 1-1/2 tsp. canola or olive oil |
1-1/2 tsp. unsalted butter
Pinch of red pepper flakes
1/4 of a medium sweet potato, peeled, diced
Sea salt and black pepper to taste
2 Tbsp. freshly chopped parsley
Heat oil and butter over medium heat in a small, heavy skillet (cast iron is perfect). Add red pepper flakes; heat for 10 seconds. Add diced sweet potato and sprinkle lightly with salt and pepper. Cover skillet. Cook, stirring occasionally, until softened, 15 minutes. Uncover. Increase heat to high and cook till potatoes are golden brown, 5 – 7 minutes. Transfer to a bowl; stir in the parsley.
SOUP: 1-1/2 tsp. canola or olive oil
1/2 small onion, chopped
1” piece fresh ginger, peeled then grated (to yield 1 tsp. grated ginger)
pinch red pepper flakes
1-1/2 cups low-sodium chicken broth
1/4 cup water
1 cup pumpkin (I used fresh roasted pumpkin, but canned is fine.)
3/4 of a medium sweet potato, peeled, chopped
3/4 cup lite coconut milk
1-1/2 tsp. honey
1/2 tsp. sea salt and 1/4 tsp. black pepper (taste and adjust, adding more if needed)
In a 2- to 3-quart saucepan, heat oil over medium heat. Add onion and ginger; cook till soft, 5 minutes. Add red pepper flakes and cook 30 seconds. Add stock and water; bring to a boil. Add pumpkin and sweet potatoes; bring to a simmer. Cook till veggies are soft, 20-30 minutes. Cool 10 minutes.
Puree with immersion blender (or transfer mixture to a blender and process until smooth then return to saucepan). Simmer over low heat. Whisk in coconut milk, honey and cinnamon. Cook until thickened and warmed through. Taste soup. Season as desired with additional salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish.
Yield: 2 servings (Double ingredients to serve 4)