Thai Pumpkin Soup
2 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon brown sugar
2 cloves garlic, crushed
1 small pumpkin, skinned and
chopped into 1-inch chunks
2 1/4 cups water
1 2/3 cups canned coconut cream
1 tablespoon hot sweet Thai chili sauce
1 tablespoon lemon grass, finely chopped*
1 tablespoon fish sauce
freshly ground pepper
1/4 cup fresh cilantro
chopped cilantro leaves, for
garnish
In a large pot, heat oil and gently cook onion with brown sugar and
garlic over low heat until softened (8-10 minutes).
Add chopped pumpkin, water, coconut cream,
chili, lemongrass or rind
and fish sauce.
Season with freshly ground pepper.
Simmer for about 25 minutes until tender.
Remove and puree until smooth.
Just before serving, adjust seasoning to taste.
Mix in chopped coriander.
Ladle soup into bowls and garnish with a fresh
coriander leaf.
*The same amount of grated lemon
peel can be substituted.
