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Pumpkin & Coconut Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Earthbound Harvest


List of Ingredients




1 can (14 ounces) coconut milk, not light - do not shake before removing the needed 2 tbsp of cream
1 can (15 ounces) pumpkin purée
2 stalks lemongrass, finely chopped (see Chef's tip below)
1/4 cup chopped and peeled fresh ginger
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce, or to taste
1 teaspoon chopped fresh hot chile (such as jalapeño or Serrano), without seeds or ribs, or to taste
Kosher salt


Recipe



Remove 2 tablespoons of the coconut cream on the top of the can of milk and set aside for garnish.

Place the remaining coconut milk in a large saucepan and add the pumpkin purée, lemongrass, and ginger.

Bring the soup to a simmer over medium-low heat, stirring occasionally.

Stir in the lime juice, sweet chili sauce, and the hot chile.

Simmer, covered, for 5 minutes.

Remove the pan from the heat and pass the soup through a fine-mesh sieve set over a clean bowl; discard the solids.

Return the soup to the saucepan and reheat gently.

Season with salt to taste.

If the soup is too thick, thin with a bit of water.

Serve hot, garnishing each portion with a drizzle of the reserved coconut cream.

Chef's Tip: Working with Lemongrass. Lemongrass is a staple of many Asian cuisines; it’s used like an herb to add a subtle, aromatic, lemon-like flavor without the bite of citrus. It’s generally available in most well-stocked supermarkets, specialty food stores, or Asian markets. Sold in individual stalks that are long, pale green, and reed-like, only the inner core of the lower 5 inches of the stalks are usable. To prepare lemongrass for use, cut off and discard the root end and the reedy top, leaving about 5 inches of usable stalk. Peel and discard the outer 3 layers of leaves, or as many as necessary to reach the pale, soft inner core, then finely slice the stalk or crush it with the side of a cleaver.