Thai Coconut Pumpkin Soup

Pumpkin has many personalities. Americans have experienced the sweet, spicy version we love so much in our pumpkin pies and pumpkin breads. More recently we have learned to love pumpkin and coffee in pumpkin lattes. And slowly we are accepting that pumpkin is also a versatile ingredient for savory dishes like pumpkin gnocchi, pumpkin ravioli, and pumpkin soup…

This combination of pumpkin, coconut milk and spicy smoked peppers is a rich and warming first course, or light lunch dish. It is silky and smooth with the sweetness of pumpkin and coconut offset by a smoky spicy finish. I added just a squeeze of lime before serving to brighten the whole thing and bring the flavors together. Just a sprinkle of Vietnamese cinnamon added a nice touch at the table.

Make it ahead of time and reheat it for the most flavor. I saw the prototype for this recipe on epicurious, but I wasn’t completely happy with the way the flavors sounded together. I like my version!

Make sure the coconut milk "thumps" when shaken.

Cut the pumpkin into wedges and remove seeds. This will make it easy to peel.

Peel the pumpkin.

Cut the pumpkin into chunks

Rub leaves between fingers to check for freshness.

This sounds a lot more involved than it is. You CAN do this…and trust me, you WANT to.   Adjust the spiciness to your own liking. Thai chilis are HOT…chipotle a little less, and poblanos pretty mild. I would suggest starting with the chipotle and then moving to a Thai if you want it spicier.

Spicy Thai Coconut Pumpkin Soup

• 2 cloves garlic, peeled and chopped
• 1 inch piece of ginger, peeled and sliced thin
• 1 1/2 pounds fresh pumpkin
• 2 cups canned or fresh coconut milk
• 2 cups  chicken broth
• 1 cup loosely packed cilantro leaves
• 1/2 dried Thai chili, or 1 chipotle in adobo, or to taste
• 2 tbs organic coconut oil
• 1/2 tsp liquid smoke
• 1 tbs brown sugar
• 1/2 teaspoon salt
• 1 tablespoons Thai fish sauce, or to taste
• Pepper to taste
• Juice of 1 lime

1. Peel the pumpkin and clean off any seeds.
2. Cut into cubes. You should have 4 1/2 to 5 cups cubed pumpkin.
3. Place the coconut milk, broth, pumpkin cubes, cilantro leaves, garlic, ginger, and chilis in a large pot and bring to a boil.
4. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
5. Stir in the fish sauce, liquid smoke, and coconut oil and cook for another 2 to 3 minutes.
6. Spoon, a little at a time, into a blender and blend until smooth.
7. Set aside for flavors to blend about an hour
8. Reheat
9. Check seasoning and adjust.
10. Just before serving squeeze in the lime, ladle into bowls and sprinkle with cinnamon.

About 8 first course servings or 4-6 luncheon size servings

images:marye audet