Thai Pumpkin Soup
This soup features the East-meets-West appeal of rousing Southeast Asian aromatics like ginger and Thai peppers set against sweet-natured American squash.
Ingredients
2 Tbsp. peanut oil
1/4 cup minced shallots
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 to 3 Thai peppers, seeded and minced
2 1/2 to 3 cups chicken stock, divided
1 can (14 ounces) unsweetened coconut milk
1 heaping Tbsp. finely chopped lemongrass (use the tender part near the root end)
2 tsp. bottled fish sauce
2 1/2 to 3 cups pumpkin puree
2 Tbsp. lime juice, or more to taste
Generous handful of chopped cilantro
Salt and pepper
3-4 Tbsp. chopped roasted peanuts
Directions
Heat oil in saucepan over medium flame. When it’s good and hot, add the shallots, garlic, ginger and peppers. Cook, stirring often, until the mixture is aromatic and softened, 3 to 5 minutes.
Add 2 1/2 cups of the stock, coconut milk, lemongrass, fish sauce and pumpkin puree. Bring to simmer, lower the flame, partially cover the saucepan and gently simmer the soup, stirring occasionally, 10 to 15 minutes. As it cooks, add more stock if the soup is thicker than you’d like.
Stir in lime juice and cilantro. Season to taste with salt and pepper (if you’ve used canned stock, watch the salt; the soup may not need any). Serve hot, garnishing each bowl with chopped peanuts.
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