Pumpkin was on special at my neighborhood Migros, so pumpkin soup was on the menu this week. I love soup and pumpkin soup may just be my favorite. I have tried several recipes and variations over the years, and the ones I go back to all have a kick. The light sweetness of pumpkin balances well with the spiciness of curry or cayenne. My husband was working on taxes this week, so to show my support I let him choose the soup: Thai Coconut Pumpkin Soup. This is my westernized and simplified version of a recipe from Judy Bastyra’s Thai: the essence of Asian cooking. Now, I share my recipe with you!
1 Tbsp vegetable oil
1 large onion (2 Swiss-sized onions), diced
2 cloves garlic, pressed
1 lemongrass stalk, chopped (or 1 Tbsp dried lemongrass)
2 fresh red chiles, diced (or 1 Tbsp red pepper flakes)
600ml/1 pint/2 ½ cups vegetable broth
1/3 large pumpkin, cubed
400ml/14 ounces coconut milk
2 Tbsp Thai fish sauce
2 tsp raw sugar
salt and freshly ground black pepper
Optional: ¼ tsp cayenne pepper
Directions:1. Peel and dice vegetables.
4. Mash pumpkin to desired consistency with potato masher. (Alternatively, one can use a blender to completely cream the soup.)
6. Serve in bowls and garnish with chiles, lime or basil leaves, or lemongrass.