Coconut Pumpkin Soup
Coconut Pumpkin Soup
An Asian approach to pumpkin soup
Ingredients
- 3 or 4 shallots
- 1 1/4 pounds peeled pumpkin or butternut squash or 2 cans of pumpkin
- 2 cups coconut milk
- 2 cups chicken broth
- 1/4 cup chopped lemon grass
- 1 tbsp grated ginger
- 3 tbsp Thai fish sauce or nuoc mam
- 1/4 cup scallion greens
- 1 tsp salt
- generous grindings of black pepper
Instructions
- Under the broiler, blacken the shallots, turning occasionally. Cool, cut in half, and set aside.
- Peel the pumpkin and remove any seeds. Cut into 1/2-inch cubes. Yield should be 4 1/2 to 5 cups.
- In a large pot or Dutch oven, place the coconut milk, broth, pumpkin cubes, shallots, lemon grass, and ginger. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender, 10-15 minutes. Stir in the fish sauce and cook for another 2-3 minutes.
- Use an immersion blender to puree the soup. (Or place the soup in a food processor to puree, then return to the pot.) Soup can be eaten immediately or remain in pot for up to an hour to develop more flavor. If left to stand, reheat before serving.
- Serve in individual bowls. Grind black pepper generously and garnish with scallion greens.
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