Silky Coconut-Pumpkin Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great soup that can be served with Asian or Western meals. If you can find pale, gray-green skinned pumpkin in Asian or Caribben markets, use that, or just use regular, orange pie pumpkins. This is a recipe I've adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid Ingredients:
3 -4 shallots, unpeeled |
1 1/4 lbs peeled pumpkin or 1 1/4 lbs butternut squash |
2 cups coconut milk |
2 cups chicken broth |
1 cup loosely packed coriander leaves (cilantro) |
1/2 teaspoon salt |
2 tablespoons thai fish sauce, to taste |
fresh ground black pepper |
1/4 cup minced green onion (optional) |
Directions:
1. In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
2. Peel, cut the shallots lengthwise in half, and set aside.
3. Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.
4. Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
5. Stir in the fish sauce and cook for another 2 to 3 minutes.
6. Taste for salt and add a little more fish sauce if you so desire.
7. At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.
8. Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
9. Leftovers freeze very well.
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