Silky Coconut Pumpkin Soup

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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

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Steps

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In a heavy skillet , or on a charcoal or gas grill , dry-roast or grill the shallots , turning occasionally until softened and blackened.

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Peel , cut the shallots lengthwise in half , and set aside.

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Clean the seeds from the pumpkin or butternut squash.

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Cut into small 1 / 2-inch cubes- you should have about 4 1 / 2 to 5 cups cubed pumpkin.

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Place the coconut milk , broth , pumpkin cubes , shallots and coriander leaves in a large pot and bring to a boil.

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Add the salt and simmer over medium heat until the pumpkin is tender , about 10 minutes.

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Stir in the fish sauce and cook for another 2 to 3 minutes.

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Taste for salt and add a little more fish sauce if you so desire.

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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.

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Grind black pepper generously over each serving and garnish with a sprinkling of green onions , if you like.

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Leftovers freeze very well.

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Ingredients

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shallots, pumpkin, coconut milk, chicken broth, coriander leaves, salt, thai fish sauce, fresh ground black pepper, green onion