Now that fall is here, it’s time for harvest moons and gourds, notably, of the pumpkin variety. This is a recipe for pumpkin soup with a twist of Asian fusion.
Thai Pumpkin Soup
- 1 Tbsp olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated
- 1 ½ kgs (3.3 lbs) pumpkin, peeled & diced
- 1 stalk lemongrass, finely chopped or grated
- 1 Tbsp fresh ginger, grated
- 3 Tbsp red wine vinegar
- 1 bunch coriander (cilantro)
- 4 cups vegetable stock
- 14 ozs (1 can) coconut milk
Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent
Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish.
Ladle each serving into a soup bowl and top with the remaining coconut milk and coriander (cilantro) leaves.