PUMPKIN, CORN, AND LEMONGRASS SOUP
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.
Provided by Lillian Chou
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Vegetarian Low Cal High Fiber Dinner Corn Squash Butternut Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
- Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
- Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
- Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
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APOSTLE TEBERAH MBEDZI
[email protected]The soup was too thick for my liking. I would add more liquid next time.
Jesmin Begum
[email protected]This soup was a bit bland for my taste. I would add more spices next time.
Hiria Te Rangi
[email protected]I'm not a big fan of pumpkin, but this soup was surprisingly good. The lemongrass and corn really balance out the pumpkin flavor.
Michael Foreman
[email protected]This soup is a great way to use up leftover pumpkin puree.
Noman Zamurad
[email protected]I added a bit of cayenne pepper to the soup for a little extra spice. It was delicious!
Parvez
[email protected]This soup is the perfect comfort food for a cold night. It's hearty, flavorful, and sure to warm you up.
Rahol Rahol
[email protected]I substituted vegetable broth for the chicken broth and it turned out just as good.
Tina Duhanaj
[email protected]This soup was a hit at my dinner party. Everyone loved the unique flavor combination.
Dharuba Lal
[email protected]Easy to make and packed with flavor. Will definitely be making this again!
narayan malla
[email protected]Followed the recipe exactly and the soup turned out great! It was creamy, flavorful, and had just the right amount of sweetness.
Saiful islam Efty
[email protected]This soup was a delightful surprise! The combination of pumpkin, corn, and lemongrass created a unique and flavorful broth. I especially enjoyed the hint of spice from the lemongrass.