Pumpkin And Coconut Soup Recipe

• 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

• ¼ cup crushed Asian rice crackers (optional)

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.