Pumpkin and Coconut Cream Soup
Two cups of vegetable broth can be substituted for the 2 cups of water for a richer flavor. You can use frozen or jarred minced lemongrass to save time.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 6 cups (1 3⁄4 lbs.) peeled and cubed fresh pumpkin
- 2 cups water
- 1 piece fresh ginger (1⁄2 inch), peeled
- 1 Tbsp. chopped lemongrass (tender center pieces only)
- 2 scallions, finely sliced (white parts only)
- 2 cups coconut cream, divided
- 1 tsp. salt
- 1⁄4 tsp. ground white pepper
- lime or lemon juice
- 2 Tbsp. toasted pumpkin seeds
- In a large saucepan, combine the pumpkin, water, ginger, and lemongrass. Cover and bring to a boil; reduce the heat to medium-low and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
- Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in 1 cup of the coconut cream and process until smooth.
- Return the purée to the saucepan. Add 1⁄2 cup of the remaining coconut cream. Season with salt and pepper, and heat through without allowing the soup to boil. Squeeze in lime or lemon juice to taste.
- Ladle the soup into bowls. Add the remaining coconut cream to each bowl, forming a swirl on each serving, and garnish with pumpkin seeds.