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Silky Coconut-Pumpkin Soup

Source of Recipe


Adapted from "Hot Sour Salty Sweet"






List of Ingredients



• 4 shallots, unpeeled
  
• 2 cups canned or fresh coconut milk
  
• 2 cups low-sodium chicken broth
  
• 4-1/2 cups (1-1/4 lbs.) peeled, cleaned pumpkin, cut into 1/2-inch cubes
  
• 1 cup loosely packed cilantro leaves
  
• 1/2 tsp salt
  
• 2 Tbsp Thai fish sauce
  
• Black pepper
  
• 1/4 cup minced green onion
  






Instructions



1. In a heavy skillet, dry-roast shallots, turning occasionally, until softened and blackened.
   
   
2. Peel and cut the shallots in half lengthwise and set aside. In a large pot, add the coconut milk, broth, pumpkin, shallots and cilantro, and bring to a boil.
   
   
3. Add the salt; reduce heat and simmer over medium heat until pumpkin is tender, about 20 minutes.
   
   
4. Stir in the fish sauce and cook for another 3 minutes. Adjust seasoning.
   
   Garnish with green onion.