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‘Eat Pray Love’-inspired pumpkin soup
Most of the recipe-focused stories written about “Eat Pray Love,” including this piece we ran last week, have to do with Italian section of the movie that came out last weekend.
It’s not quite pumpkin or soup season yet, but I certainly won’t be waiting for fall to try it out.
Thai Pumpkin Soup
2 Tbsp. vegetable oil
1 onion, finely chopped
1 Tbsp. brown sugar
2 cloves garlic, crushed
1 small pumpkin, skinned and chopped into 1-inch chunks (or 2 cans of pumpkin)
2 1/4 cups chicken broth (or vegetable broth for vegetarians)
1 2/3 cups canned coconut milk
1 Tbsp. hot sweet Thai chili sauce
1 Tbsp. lemongrass, finely chopped (grated lemon peel can be used as a substitute)
1 Tbsp. fish sauce
Fresh ginger, mined or grated with a Microplane
Freshly ground pepper
1/4 cup fresh cilantro, chopped, plus more for garnish
In a large pot, heat oil and gently cook onion with brown sugar and garlic over low heat until softened (8-10 minutes). Add chopped pumpkin, broth, coconut milk, chili sauce, lemongrass and fish sauce. Season with ginger and freshly ground pepper. Simmer for about 25 minutes until tender (less if starting with canned pumpkin).
Remove and, if using fresh pumpkin, puree until smooth. Just before serving, adjust seasoning to taste. Mix in chopped cilantro. Ladle soup into bowls and garnish with fresh cilantro.
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