Prep 20 mins
Cook 30 mins
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
- 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)
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
- Peel, cut the shallots lengthwise in half, and set aside.
- 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.
- 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.
- Stir in the fish sauce and cook for another 2 to 3 minutes.
- Taste for salt and add a little more fish sauce if you so desire.
- 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.
- Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
- Leftovers freeze very well.
Even the kids (who don't like butternut squash) liked this! I left out the fish sauce (a personal preference) and blended the soup when finished.