Friday, November 19, 2010

Thai Pumpkin Soup

Thai Pumpkin Soup

Adopted from Epicurus with minor changes made for my liking.

In delight of the wonderful holiday approaching next week, I think nothing says Thanksgiving better then a Pumpkin can. This version of pumpkin soup brought me to a whole new appreciation for them and I am excited to add this to my collection of recipes.

  • 3 to 4 shallots, unpeeled
  • 1 1/2 pounds peeled pumpkin, cubed
  • 1/2 cup canned or fresh coconut milk
  • 2 cups mild pork or chicken broth
  • 1 cup loosely packed cilantro
  • 1/2 teaspoon salt
  • 2 tablespoons Thai fish sauce, or to taste
  • Generous grindings of black pepper
  • Coriander to taste
  • Minced, scallion greens and jalapenos.


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.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes, shallots, and cilantro 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 wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish (this was my favorite part) garnish with a sprinkling of minced scallion greens and jalapenos. Leftovers freeze very well.

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