Tangy Thai Pumpkin Soup

by Katie Chin, Tastemaker in Residence

SERVES 4 OR 6 AS PART OF A MULTI-COURSE MEAL
PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES

Ingredients
2 Tbsp high-heat cooking oil
1 clove garlic, chopped
4 Tbsp finely chopped shallots
¼ tsp turmeric
½ tsp ground coriander
½ tsp cumin
2 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), thinly sliced
3 cups (750 ml) Basic Chicken Stock
2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised
1 tsp palm or brown sugar
1 tsp salt
4 cups (700 g) peeled and diced pumpkin
1 cup (250 ml) coconut milk
2 Tbsp fish sauce (nam pla)
1 Tbsp freshly squeezed lime juice
Fresh Thai or Italian basil leaves for garnish

Instructions

1. Heat the oil and butter in a pot over medium-high heat. Stir-fry the garlic, shallots, turmeric, coriander, cumin, and chilies until fragrant, about 1 minute. Add the chicken stock, lemongrass, palm sugar, salt, pumpkin, and coconut milk. Stir to combine and bring to a boil. Cook until the pumpkin softens, about 8–10 minutes. Quickly stir in fish sauce and lime juice.
2. Transfer to a blender or using an immersion hand blender, blend the soup to a smooth or slightly chunky consistency, depending on preference. Dish out into your individual serving bowls and sprinkle with basil leaves. Serve immediately.