Pumpkin and Coconut Soup
Yield: 4 to 6 servings
Cook Time: 20 minutes
1 tablespoon canola oil
2 tablespoons minced shallot
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt, divided
One 15-ounce can pure pumpkin puree
One 13-ounce can coconut milk
1/4 cup fresh lime juice
1/4 cup fish sauce
1/2 teaspoon sambal oelek or Sriracha, plus more for serving
1/4 cup chopped cilantro
1/4 cup thinly sliced scallions
1/4 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 1/2 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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