SILKY-COCONUT PUMPKIN SOUP

SILKY-COCONUT PUMPKIN SOUP image

Number Of Ingredients 9

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3 to 4 shallots, unpeeled
1 and1/2 pounds pumpkin (untrimmed) or butternut squash or 1 and 1/4 pounds peeled pumpkin.
2 cups canned or fresh coconut milk
2 cups milk pork or chicken broth
1 cup loosely packed coriander leaves
1/2 tsp salt
2 TBSP Thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)

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. 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 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 another 2 - 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. Garnish with blak pepper and minced scallion greens. Leftovers freeze well.