Entomophagy Recipes: Curried Pumpkin, Coconut, and Cricket Protein Powder Soup

Posted:
Dec. 15, 2019


May contain affiliate links.

This soup is full of surprises. You probably associate pumpkin with pumpkin with something sweet, like pie, but in Thailand it's quite common to see it curried. Similarity, you might think protein powder is for smoothies and vanilla is for baking, but adding vanilla cricket protein powder (provided to me by Coast Protein) tempers the heat from the curry quite nicely, as well as adds more wholesome nutrition to this warming, filling, meal.

Curried Pumpkin, Coconut, and Cricket Protein Powder Soup


Total: 40 mins; Serves 4

SOUP

  • 1 1/2 tablespoons coconut oil
  • 1 large onion (approx 1 cup), chopped
  • 3 cloves garlic; finely chopped
  • 3 cups broth; chicken or vegetable
  • 1 (14¬≠-ounce) can coconut milk
  • 1 (15-ounce) can pumpkin puree
  • 1 4 oz (113 g) bottle red curry paste
  • 1/3 cup Coast Protein vanilla cricket protein powder
  • 1 teaspoon curry powder
  • 1 teaspoon ginger powder
  • 1 teaspoon red pepper such as paprika or cayenne, to taste

OPTIONAL GARNISHES


INSTRUCTIONS

1. In a large pot, heat coconut oil over medium. Add onions and sauté until soft and translucent; approximately 5 minutes. Add garlic and cook for an additional few minutes, until fragrant.

2. Stir in broth, coconut milk, pumpkin puree, red curry paste, and cricket protein powder. Increase heat and bring to a boil, stirring occasionally to assist ingredients in blending. Once soup begins to boil, reduce heat, cover, and simmer for approximately 20-30 minutes.

3. When soup has nearly simmered to desired thickness, add curry powder, ginger powder, and red pepper to taste. Simmer on low for an additional 5 minutes to allow flavors to blend, but not so long that spices begin to lose their aromas.

4. Serve warm, topped with chopped cilantro, freshly ground pepper, or your favorite garnish. For thematicism, I like to use insect salt such as sal de cricket from Incredible Foods, sal de gusano from Merci Mercado, or Fire and Brimstone mealworms from Entomo Farms.


This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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