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Thai Pumpkin Soup
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Serves 6-8
4 tbsp olive oil
1 ¾ lb cooking pumpkin or butternut squash
1 large white onion, diced
1 clove fresh garlic, chopped
1 Tbs. grated or chopped ginger
1-3 Thai chilies (see note), chopped
½ cup coconut milk
3-4 cups water or chicken stock
2 tbsp. brown sugar
3 tbsp fresh lime juice
1 tsp soy sauce
salt to taste
chopped cilantro
Split pumpkin or squash down the middle and brush inside and out with olive oil. Roast at 350 degrees with the skin side up for about 30 minutes until skin begins to bubble up and flesh is soft when knife is inserted. Remove pumpkin from oven and scoop flesh from skin. Set aside.
In a large soup pot, sauté onions with a pinch of salt. Onions should be soft and begin to caramelize. Add garlic, chilies, and ginger and sauté for 1 minute. Add roasted pumpkin along with water or stock and coconut milk. Add brown sugar and salt, and bring to a boil. If soup seems too thick add more stock or water.
Using a hand-held mixer, puree the pumpkin and liquids. Stir in lime juice and soy sauce. Salt to taste. Garnish with cilantro and serve.
Note: These chilies are hot so we suggest starting with a small amount. You can always add more to taste.
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