Pumpkin-and-Coconut Soup

Pumpkin And Coconut Soup
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Pumpkin and Coconut Soup
Servings
4
to 6 servings
Ingredients
  • 1 tablespoon canola oil
  • 2 tablespoons minced shallot
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons kosher salt, divided
  • One 15-ounce can pure pumpkin puree
  • One 13-ounce can coconut milk
  • ¼ cup fresh lime juice
  • ¼ cup fish sauce
  • ½ teaspoon sambal oelek or Sriracha, plus more for serving
  • ¼ cup chopped cilantro
  • ¼ cup thinly sliced scallions
Optional Ingredients
  • ¼ cup crushed Asian rice crackers (optional)
Directions
  1. In a large pot, heat the canola oil. Add the shallot and garlic and cook over medium-high heat until lightly browned, about 1 minute. Season with ½ teaspoon salt.
  2. Add the pumpkin puree to the pot and whisk to combine with the shallots and garlic. Cook the mixture over medium-high heat, whisking, until the pumpkin puree begins to bubble around the edges, about 2 minutes. Whisk in the coconut milk until the mixture is smooth; lower the heat to medium and simmer for 5 minutes.
  3. Add the lime juice, fish sauce, sambal oelek and the remaining 1 teaspoon of salt and stir. Simmer for 5 minutes.
  4. Divide the soup among 4 cups or bowls. Garnish with the cilantro, scallions and crushed rice crackers, if using, and serve immediately.
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