Thai Pumpkin and Coconut Cream Soup

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Thai Pumpkin and Coconut Cream Soup

 

6 cups peeled and cubed pumpkin

2 cups vegetable stock or water

1/2-inch piece fresh ginger, peeled

1 tablespoon chopped lemongrass

2 scallions, white parts only, finely sliced

2 cups coconut cream

1 1/3 teaspoons salt

1/4 teaspoon white pepper

freshly squeezed lime or lemon juice, to taste

2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime

 

In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass.

Cover, bring to a boil, reduce the heat to medium-low, and simmer until the

pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.

Transfer the contents of the saucepan to a blender or food processor and process

until the soup is partially puréed. Pour in half of the coconut cream and

process until smooth.

Rinse the saucepan and pour the purée into it. Add half of the remaining coconut

cream. Season with salt and pepper and heat through without allowing the soup to

boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.

If using the kaffir lime leaves, fold them in half and, using a sharp knife,

trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the

soup into bowls, add the remaining coconut cream, forming a swirl on top of each

bowl, and garnish with the lime leaf or zest.

 

 

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