Between my little Halloween squash man and my bi-weekly veggie box, I was kind of pumpkin squashed to the max at my house. I didn't want them to go to waste so I made a pot of soup that I will freeze and save for weekday lunches. This one had a little spicy Thai twist that I really liked.
Thai Pumpkin Soup
2 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon brown sugar
2 cloves garlic, crushed
1 small pumpkin, skinned and chopped into 1-inch chunks
2 1/4 cups water
1 2/3 cups canned coconut cream (I used light and cut back the water to 1 2/3 cups
1 tablespoon hot sweet Thai chili sauce
1 tablespoon lemon grass, finely chopped* (I used lemon rind)
1 tablespoon fish sauce
freshly ground pepper & salt
1/4 cup fresh cilantro (optional)
chopped cilantro leaves, for garnish
In a large pot, heat oil and gently cook onion with brown sugar and
garlic over low heat until softened (8-10 minutes).
Add chopped pumpkin, water, coconut cream, chili, lemongrass or rind
and fish sauce.
Season with freshly ground pepper and salt.
Simmer for about 25 minutes until tender.
Remove and puree until smooth.
Just before serving, adjust seasoning to taste.
Mix in chopped cilantro.
*The same amount of grated lemon peel can be substituted.