SILKY COCONUT-PUMPKIN SOUP
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
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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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mandy's love for beauty
[email protected]I've made this soup several times and it's always a hit. It's a great way to use up leftover pumpkin and it's so easy to make.
Brandon Rider
[email protected]This soup is so delicious and comforting. It's perfect for a fall day.
Sharin Israt
[email protected]I love the addition of pumpkin pie spice in this soup. It gives it a warm and inviting flavor.
LUTUFYO BWAGILO
[email protected]This soup is a great way to use up leftover pumpkin. It's also a great way to warm up on a cold day.
Keith Mulholland
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's creamy, flavorful, and has a unique twist with the coconut milk.
Shahzad Jatt
[email protected]This soup is so easy to make and it's absolutely delicious. I've already made it twice and I'm sure I'll be making it again soon.
billthepowerful andamazing
[email protected]I love that this soup is made with coconut milk instead of cream. It makes it so much lighter and healthier.
Zewdu Berhan
[email protected]This soup is perfect for a fall gathering. It's warm, comforting, and festive.
ugwudike Joseph
[email protected]I made this soup for my kids and they loved it! They said it was the best pumpkin soup they've ever had.
m imran
[email protected]This soup is so creamy and flavorful. I love that it's made with simple, healthy ingredients.
Bhojman Bk
[email protected]I love the combination of pumpkin and coconut milk in this soup. It's a unique and delicious flavor that I've never had before.
Okonkwo Chimaobi
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Lethabo ntshudisane
[email protected]I made this soup for a party and it was a huge success. Everyone loved it and asked for the recipe.
Ryan Bronte
[email protected]This soup is so easy to make and it's absolutely delicious. I love that it's a healthy and flavorful way to use up leftover pumpkin.
Firew Tamire
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The coconut milk added a unique and delicious flavor that I loved.
Harjinder Singh
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, with just the right amount of sweetness from the pumpkin and coconut milk.
Fuzzy barb q Incorporated
[email protected]This soup was a hit with my family! It was creamy, flavorful, and the perfect fall comfort food. I especially loved the addition of pumpkin pie spice, which gave it a warm and inviting flavor.