Silky Coconut-Pumpkin Soup

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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